Miso Katsu Don is the rice bowl dish—the crunchy juicy pork cutlet served with the miso based sauce over rice with shredded cabbage, and egg.
Miso Katsu is a variation of Tonkatsu (Japanese Pork Cutlet)—everyone’s favorite’s! It is Nagoya’s specialty, Aichi prefecture, in the central region of Japan.
For the miso katsu sauce, Hacho miso is commonly used. It is the special type of Aka-miso (red miso) from Aichi prefecture, dark red brown miso made from all soy bean. You can use any kind of miso, but if you are not sure, seek the red miso rather than white miso. Red miso is darker color and more fermented flavor than shiro-miso (white miso).
Miso Katsu Rice Bowl
- 2 ea boneless pork loin chop, about 1/2 inch thickness
- kosher salt & ground black pepper, to season
- peanut oil or canola oil, to deep fry
Miso Katsu Sauce
- 2 tbsp sake
- 2 tbsp miso paste, preferably red miso
- 1 tbsp sugar
- 1 tbsp ketchup
- 2 tsp soy sauce
- AP flour, some
- 2 ea whole eggs, beaten with 1 tbsp of water panko, some
- panko, some
To serve with
- 2 servings steamed Japanese rice
- 1/2 heads cabbage, shredded
- 2 ea whole eggs, make sunny side up eggs for topping
- 1 ea green onion, chopped
- toasted sesame seeds, some
Sprinkle kosher salt and black pepper on both sides of the pork chops. In a small frying pan, pour the oil up to 1 inch deep over medium heat.
Make a miso katsu sauce. Mix All the ingredients of the miso katsu sauce. Heat the sauce in a small pot and simmer for a minute. Remove from the heat and set aside.
Bread pork chops. Dredge the pork with AP flour and shake off the excess flour. Dip in the egg wash and coat with panko. Repeat the egg wash and panko.
Check the temperature of the oil. It should be kept around 350F. Deep fry each pork chop until they are cooked through about 3-4 minutes. Flip them occasionally. Drain on a rack.
Prepare the toppings. Make sunny side up eggs. Shred cabbage. Cut the pork cutlets into 6 pieces. Serve them over steamed rice. Pour the miso katsu sauce over pork cutlets and sprinkle green onion and sesame seeds.