Authentic Nagoya Miso Katsu (Miso Pork Cutlet)
Experience Nagoya's iconic comfort food with this incredibly crispy double-fried pork cutlet, served on a sizzling hot plate and drenched in a rich, sweet-savory Hatcho miso sauce.
Miso Katsu is the crown jewel of Nagoyas local cuisine, affectionately known as Nagoya Meshi. Unlike standard tonkatsu served with a tangy fruit-based brown sauce, this regional specialty uses a deep, earthy glaze made from Hatcho miso—a dark, pungent soybean paste unique to the Aichi prefecture. Serving the breaded pork on a sizzling cast-iron skillet over a bed of shredded cabbage allows the rich sauce to caramelize slightly and infuse every crispy bite.
Ingredients
- 2 (160g each) thick-cut pork loin cutlets
- to taste salt and pepper
- as needed breading (flour, egg, panko)
- as needed frying oil
- 3 tbsp Hatcho miso
- 1 tbsp pork back fat (optional)
- 1/2 cup soup stock (dashi)
- 2 tbsp sake
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp honey
- 1 tsp fish powder
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 2 cups shredded cabbage
- 2 tbsp chopped green onions
Instructions
- 1Season the pork
Take the 160g thick pork cutlets and generously season both sides with salt and pepper. Proper seasoning at this stage is essential for building a flavorful foundation for the dish.
Tip: Ensure the seasoning is distributed evenly across all sides of the cutlet. - 2Initial deep-fry
Carefully place the breaded pork cutlet into oil heated to 160 degrees Celsius. Fry for 2 minutes and 10 seconds. This initial fry cooks the interior while starting the crisping process.
Tip: Maintain a steady oil temperature of 160 degrees Celsius for consistent results. - 3Rest the cutlet
Remove the pork cutlet from the oil and let it rest on a wire rack for 20 seconds. Resting allows the internal heat to redistribute, ensuring even cooking and juiciness.
Tip: Using a wire rack prevents the bottom of the cutlet from getting soggy. - 4Double-fry
After the short rest, return the pork cutlet to the hot oil. Deep-fry again for 30 seconds to achieve a perfectly crisp exterior and finish the cooking process.
Tip: The double-fry technique is key to achieving that signature crispy texture. - 5Slice the cutlet
Transfer the fried cutlet to a cutting board and slice into uniform pieces. The center should appear light pink, which indicates the meat remains tender and juicy.
Tip: Use a sharp knife to slice through the crispy crust without crushing it. - 6Combine sauce ingredients
In a saucepan, combine the Hatcho miso, pork back fat, soup stock, sake, mirin, soy sauce, sugar, honey, fish powder, pepper, ginger paste, and garlic paste.
Tip: Keep the heat low while simmering to prevent the miso from burning. - 7Stir the mixture
Stir the mixture well to ensure all the ingredients, especially the thick Hatcho miso paste, are thoroughly dissolved and incorporated into the liquid base before heating.
Tip: Make sure to dissolve the miso paste completely into the liquid base for a smooth, consistent sauce texture. - 8Simmer the sauce
Place the mixed sauce over low heat and let it simmer for 20 minutes. This allows the flavors to meld together and the sauce to thicken into a rich, flavorful glaze.
Tip: Keep the heat low to avoid burning the sugars in the honey and mirin. - 9Assemble and serve
Take the fried and sliced pork cutlet, which has been arranged on a hot sizzling plate alongside shredded cabbage, and generously pour the thickened miso sauce over the top.
Tip: Pouring while the plate is hot will create an appetizing sizzle and help the sauce coat the pork evenly.
