clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Hire katsu (breaded pork medallions) with Nagoya red miso sauce and shredded cabbage

Hire Katsu with Authentic Nagoya Red Miso Sauce

  • Author: Yuto Omura
  • Total Time: 30 minutes
  • Yield: 2-3 portions


How to make Hire Katsu (crispy breaded pork medallions) coated with a rich and glossy Nagoya-style red miso sauce.


Miso katsu sauce

Hire Katsu

  • 200g pork tenderloin block OR precut medallions
  • sprinkle of salt and pepper
  • flour for dusting
  • 1 medium sized egg
  • 1 tbsp milk
  • 1 tsp oil
  • 100g panko breadcrumbs
  • veg oil for deep frying


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!


If you don't have a way of checking your oil temperature, drop a panko breadcrumb in the oil. If it sinks, the oil isn't hot enough yet. If it floats and sizzles then the oil is ready.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Meat
  • Method: Deep fry
  • Cuisine: Japanese

Keywords: hire katsu, how to make hire katsu, hire katsu recipe, miso katsu, how to make miso katsu, miso katsu recipe, hire katsu in English, hire katsu meaning, miso katsu sauce, yabaton sauce, yabaton sauce recipe, nagoya miso katsu, miso katsu yabaton,