I still remember vaguely the time i went to my favorite Japanese Restaurant in Perth. The crowd, the smell of oil for deep frying, the long queue… Its all part of the ritual.
I waited impatiently for my turn, until the lady asked me what I wanted. “Large Miso Katsudon, no pickle, having here, please!”, I said. This has been my chant every time I went there if not ordering my other favorite: Katsudon.
I always enjoy munching perfect Katsu: juicy in the inside, super crispy on the outside; especially when its freshly deep fried. As you munch, you can literally feel the crunch and also the juice pouring out. You can’t just stop chewing with slightly opened mouth as you try to overcome burning sensation inside.
Don’t forget the miso sauce too as it steps into the game by adding sweetness of miso paste mixed with shoyu and a hint of mirin.
Add a bowl of steaming rice and you can expect to be satisfied with this easy to make recipe.
- 400g Pork Cutlet (You can substitute with Chicken Breast)
- 2 tablespoon Plain Flour
- 1 egg (roughly beaten)
- 1 cup Panko Bread Crumb
- Salt & Pepper to taste
- Oil for deep frying
- 2 tablespoon Miso Paste (I used white type)
- 3 tablespoon Mirin
- 1 teaspoon Shoyu
- 3 tablespoon Sugar
- a hint of Tonkatsu sauce (just to darken)
- (Adjust according to taste)
- Wash Pork Cutlet under running water, pat dry with paper towel.
- Cover with Baking Paper, pound using meat pounder (I used roller pin - learned this method from Jamie's 15 minutes meal) to less than 1cm thickness.
- Season with Salt and Pepper.
- Prepare flour, egg and Panko breadcrumb on separate bowl.
- Start off by dusting the pork with flour, then cover with egg, and straight to breadcrumb (press breadcrumb so it sticks to meat).
- Heat oil to 150-160 Celcius. Once it reaches the temperature, fry cutlets for 3 minutes each side (until cooked).
- Move katsu to cooling rack before cutting into pieces.
- Miso Katsu:
- Combile all ingredients into saucepan and cook on low heat. Adjust taste accordingly.
- To Serve:
- Pour miso sauce onto katsu. Serve with steamed rice.