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Hire katsu (breaded pork medallions) with Nagoya red miso sauce and shredded cabbage

Hire Katsu with Authentic Nagoya Red Miso Sauce

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By Yuto Omura
https://sudachirecipes.com
Lean and meaty pork medallions coated with crispy panko breadcrumbs and fried until golden, then coated with a rich and glossy Nagoya-style red miso sauce. This regional recipe is one that I've grown up with, and it's one of my personal favorites!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course Dinner, Lunch, Main Course
Cuisine Japanese
Servings 3 portions
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Japanese
Servings: 3 portions

Ingredients 
 

Miso katsu sauce

  • 100 ml dashi stock
  • 2 tbsp red miso paste
  • 1 tbsp sake
  • 1 ½ tbsp mirin
  • 1 tsp soy sauce
  • 2 tbsp light brown sugar
  • ½ tbsp white sesame seeds

Hire Katsu

Instructions 

Red Miso Sauce

  • Add 100 ml dashi stock, 2 tbsp red miso paste, 1 tbsp sake, 1 ½ tbsp mirin, 1 tsp soy sauce and 2 tbsp light brown sugar to a cold saucepan and mix well. Place the pan on the stove and bring to a boil over a medium heat. Once boiling, lower to a simmer.
    mixing red miso sauce in a pan
  • Cook the sauce until slightly thickened and glossy (approx 5-10 mins). Mix occasionally to prevent burning. Remove from the heat and mix in ½ tbsp white sesame seeds.
    red miso sauce with sesame seeds in a pan

Hire Katsu

  • Start preheating the cooking oil to to 180 °C (356 °F). Cut 200 g pork tenderloin block into 2cm slices at a slight angle to increase the surface area.
    pork fillet cut into medallions on a wooden chopping board
  • Pierce both sides a few times with a fork.
    piercing pork medallions with a fork on a wooden chopping board
  • Sprinkle a small pinch of salt and pepper on both sides of each medallion.
    tenderized pork medallions sprinkled with salt and pepper on a wooden chopping board
  • Prepare a plate of 4 tbsp all-purpose flour and another one with 60 g panko breadcrumbs. Crack 1 medium egg(s) into a wide container and mix in 1 tbsp milk and 1 tsp cooking oil.
    3 trays containing flour, whisked egg and panko breadcrumbs
  • Coat each pork medallion with a thin layer of flour, be sure to brush off any excess.
    pork medallions coated in flour in a steel container
  • One by one, coat the medallion with an even layer of egg mixture and then a generous coating of panko breadcrumbs.
    pork medallion coated in egg
  • Press the breadcrumbs down to secure them and prevent them from falling off.
    pork medallion coated with panko breadcrumbs
  • 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.)
    deep frying pork medallions in oil
  • Remove the katsu from the oil and place on a wire rack to allow the excess oil to drip off.
    deep fried pork hire katsu draining on a wire rack
  • Dish up and drizzle the red miso sauce over the top.
    deep fried pork hire katsu coated with red miso sauce on a white plate
  • Served with shredded cabbage and rice and enjoy!

Notes

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.