Go Back
–+ servings

Hire Katsu with Authentic Nagoya Red Miso Sauce

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Author Yuto Omura
Servings 3 portions

Ingredients 
 

Miso katsu sauce

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 Japanese soy sauce (koikuchi shoyu) 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 toasted 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 fillet 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 egg 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.