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Thinly Sliced Pork Miso Cutlet (Miso Katsu) - Recipe Video

A simple and easy to understand recipe video shows how to make Thinly Sliced Pork Miso Cutlet (Miso Katsu).
Use thinly sliced pork that is easy on your wallet and money-saving, and increase the volume with cabbage! This is a recipe for miso hashed pork cutlet (miso katsu) eaten with a rich miso sauce. If you roll the thinly sliced pork and deep-fry it, it will still turn into a voluminous cutlet. Please eat the freshly fried crispy cutlet.
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Cook time

20 minutes

Ingredients
5 pieces

  • Thinly sliced pork
    200 g
  • Salt
    1 three finger pinch
  • Black pepper
    1 three finger pinch
  • 衣
  • Cake flour (Pastry flour)
    4 tbsp
  • Beaten eggs
    1
  • Panko-breadcrumbs
    20 g
  • 味噌ダレ
  • Water
    50 ml
  • Red miso
    1.5 tbsp
  • Cooking sake
    1 tbsp
  • Sugar
    1 tbsp
  • Japanese versatile dashi base (Shiro-dashi)
    1 tsp
  • Frying oil
    as needed
  • Cabbage
    80 g

How to make

  1. 1. Shred cabbage.
  2. 2. Add the miso sauce ingredients into a pan and heat over medium heat until it thickens, then remove from the heat.
  3. 3. Sprinkle salt and black pepper over the thinly sliced pork, then divide into 5 equal pieces and shape them into balls.
  4. 4. Coat in the order of cake flour (pastry flour), beaten egg, and panko breadcrumbs.
  5. 5. Pour 2-inch depth of frying oil into a pot, heat to 170℃ (338°F), and fry Step 4 for about 5 minutes until cooked through.
  6. 6. Arrange Step 1 and Step 5 on a plate, drizzle Step 2 on top, and it's ready to serve.

Tips for cooking

Please adjust the amount of miso or sugar to your taste. Japanese versatile dashi base (shiro-dashi) has different flavors and intensities depending on the type, so please use the amount on the package as a guide and use it according to your preference.

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