Red Miso Sauce

1. Take a small sauce pan and add the dashi, red miso, sake, mirin, soy sauce and light brown sugar. Mix well.
2. Place the pan on the stove and heat on medium. Bring to a boil and lower the heat to a simmer.
3. Cook the sauce until slightly thickened and glossy (approx 5-10 mins).
4. Remove from the heat and mix in the sesame seeds.

Hire Katsu

1. Preheat the oil to 180°C (approx 355°F). 
2. Cut tenderloin block into 2cm slices at a slight angle to increase the surface area.
3. Pierce both sides a few times with a fork.
4. Sprinkle a small pinch of salt and pepper on both sides of each medallion.
5. Prepare a plate of plain and another one for panko breadcrumbs. Crack an egg into a wide container and mix in 1 tbsp of milk and 1 tsp of oil.
6. Coat each pork medallion with a thin layer of flour, be sure to brush off any excess.
7. One by one, coat the medallion with an even layer of egg mixture and then a generous coating of panko breadcrumbs. Press the breadcrumbs down to secure them and prevent them from falling off.
8. Place the medallions in the oil and deep fry for 4 minutes in total. Turn half way through to ensure even cooking. (Make sure not to overcrowd the pot.)
9. Remove the katsu from the oil and place on a wire rack to allow the excess oil to drip off.
10. Dish up and drizzle the red miso sauce over the top.
11. Best served with shredded cabbage and rice.
12. Enjoy!