Hire Katsu with Authentic Nagoya Red Miso Sauce

Method14 steps

1. 1

   Step 1: In a cold saucepan, mix the 100 ml ready bonito-and-kombu dashi, 2 tbsp Hatcho red miso, 1 tbsp sake, 1½ tbsp mirin, 1 tsp soy sauce and 2 tbsp light brown sugar. Heat over medium heat to a boil, then lower to a simmer.

   Uses 100 ml ready bonito-and-kombu dashi · 2 tbsp Hatcho red miso paste · 1 tbsp sake · 1½ tbsp mirin · 1 tsp Japanese soy sauce (koikuchi shoyu) · 2 tbsp light brown sugar

   
2. 2

   Step 2: Simmer the sauce from step 1 for about 5–10 minutes, checking from 5 minutes, until slightly thickened and glossy. Stir occasionally to prevent burning. Remove from the heat and mix in the ½ tbsp toasted white sesame seeds.

   First red-miso sauce check · 5 minUses mixed red-miso sauce at a simmer · ½ tbsp toasted white sesame seeds

   
3. 3

   Step 3: Set out sufficient deep-frying oil in a suitable pot, leaving the pot off the heat while you prepare the coating. Cut the 200 g pork tenderloin into slices about 2 cm thick at a slight angle.

   Uses Cooking oil, as needed, for deep frying · 200 g pork tenderloin fillet (or precut medallions)

   
4. 4

   Step 4: Pierce both faces of the sliced medallions from step 3 a few times with a fork.

   Uses All medallions cut from the 200 g tenderloin

   
5. 5

   Step 5: Sprinkle a small pinch of salt and pepper on each face of the pierced medallions from step 4.

   Uses pierced raw pork medallions · salt and pepper

   
6. 6

   Step 6: Set out the 4 tbsp flour on one plate and the 60 g panko on another. In a wide bowl, beat the 1 egg with the 1 tbsp milk and the separate 1 tsp cooking oil for coating.

   Uses 4 tbsp all-purpose flour (for dusting) · 60 g panko breadcrumbs · 1 egg · 1 tbsp milk · 1 tsp cooking oil for the egg coating

   
7. 7

   Step 7: Dust all the seasoned medallions from step 5 with a thin, even layer of flour from step 6. Brush off the excess.

   Uses seasoned raw pork medallions · Flour from the plate holding the 4 tbsp dusting stock

   
8. 8

   Step 8: One by one, dip the floured medallions from step 7 in the egg mixture from step 6, then coat generously with the panko from step 6.

   Uses All dusted medallions, lifted from the flour plate · Enough mixture from the prepared coating bowl to coat the medallions · Panko from the plate holding the 60 g stock

   
9. 9

   Step 9: Press the panko firmly onto each coated medallion from step 8. Set the fully coated medallions aside. Discard leftover flour, egg mixture and crumbs that have contacted raw pork.

   Uses All medallions coated with flour, egg mixture and panko

   
10. 10

    Step 10: Once all the medallions are coated, heat the deep-frying oil set out in step 3 to 180 °C (356 °F). Add an uncrowded batch of the coated medallions from step 9 and fry the first side for about 2 minutes.

    Fry first side · 2 minUses The external frying stock set out in step 3, now heated to 180 °C · Enough coated medallions for one uncrowded batch

    
11. 11

    Step 11: Turn the same frying batch from step 10 carefully. Fry the second side for about 2 minutes, keeping the oil at 180 °C (356 °F). Continue if needed until golden, with the coating fully cooked and the pork center at least 63 °C (145 °F).

    Fry second side · 2 minUses first frying batch of pork medallions and oil

12. 12

    Step 12: Lift the cooked katsu from step 11 onto a clean wire rack to drain and rest off the heat for at least 3 minutes before serving. If coated medallions remain from step 9, repeat steps 10–12 in uncrowded batches, restoring the oil to 180 °C between batches and resting each cooked batch before serving.

    Rest cooked katsu batch · 3 minUses The cooked batch, lifted from its oil · Any remaining prepared medallions for later batches

    
13. 13

    Step 13: Dish up the drained, rested katsu from step 12 and drizzle with the prepared red-miso sauce from step 2 to taste.

    Uses Cooked katsu rested at least 3 minutes · Prepared red-miso sauce for drizzling; keep any unused sauce separate

    
14. 14

    Step 14: Serve the pork and sauce from step 13 as three portions, with optional separately prepared shredded cabbage and cooked rice.

    Uses rested katsu with red-miso sauce · Ready shredded cabbage, optional, for serving · Ready cooked rice, optional, for serving