Miso Katsu Don 味噌カツ丼

Method7 steps

1. 1

   Step 1: Have 1½ cups hot cooked rice ready. If cooking rice from scratch, follow your rice-cooker instructions and measure 1½ cups after cooking.

   Uses 1 1/2 cup of cooked rice

2. 2

   Step 2: Have one fully cooked, hot hirekatsu (1 piece) pork cutlet ready. If using a refrigerated leftover cutlet, reheat it thoroughly to 74°C (165°F).

   Uses 1 piece Hirekatsu

3. 3

   Step 3: Combine the 100 ml water, 2 tablespoons miso, 1½ tablespoons mirin, ½ tablespoon sake, 2 tablespoons sugar and 1 teaspoon dashi powder in a small saucepan. Stir and bring to a boil over high heat.

   Uses 100 ml water · 2 tbs miso · 1.5 tbs mirin · 1/2 tbs sake · 2 tbs sugar · 1 tsp dashi powder

4. 4

   Step 4: Turn the heat down to low and simmer the sauce for about 8-10 min to reduce the sauce and make the consistency thicker.

   Simmer miso sauce · 10 minUses Combined boiling miso sauce

   
5. 5

   Step 5: Slice the cooked Hirekatsu into 2cm strips and set aside.

   Uses Hot prepared hirekatsu cutlet

   
6. 6

   Step 6: Put the hot cooked rice in a bowl. Drizzle some of the reduced miso sauce over it, add the shredded cabbage or salad leaves, then arrange the sliced cooked cutlet on top. Reserve the remaining sauce for the top.

   Uses Hot 1½ cups cooked rice · Some of the reduced miso sauce · Shredded cabbage or salad leaves, to serve · Sliced hot hirekatsu cutlet

   
7. 7

   Step 7: Pour the remaining reduced miso sauce over the cutlet and sprinkle with optional sesame seeds, then serve.

   Uses Rice bowl topped with cabbage and cutlet · Remaining reduced miso sauce · Sesame seeds to sprinkle (Optional)