← Nouns Cooking · Japanese

Ingredients

• 4 boneless pork loin chops (1–1.5 cm thick, about 450 g in total)
• ½ tsp Salt
• ¼ tsp Black pepper
• 4 tbsp Plain (all-purpose) flour
• 1 Eggs, beaten with 1 tbsp water
• 80 g Panko breadcrumbs
• 1 l neutral oil, for deep-frying
• 4 tbsp hatcho or other dark red miso
• 120 ml dashi stock
• 3 tbsp Sugar
• 2 tbsp Sake
• 2 tbsp Mirin
• ¼ Cabbage, very finely shredded
• 1 tsp Sesame seeds (optional)

Method

1. Make the sauce: whisk all the sauce ingredients in a small pan and simmer over low heat for 8–10 min, stirring often, until it is glossy and thick enough to coat a spoon. Keep warm.
2. Snip through the fat edge of each chop in a few places so they stay flat, then season with salt and pepper.
3. Dust the chops in flour, dip in egg and press firmly into the panko on both sides.
4. Heat the oil to 170°C (340°F) in a deep pan. Fry the cutlets two at a time for 5–6 min, turning once, until deep golden and cooked to at least 63°C (145°F) inside. Rest on a rack for 2 min.
5. Slice the cutlets, lay them over a mound of shredded cabbage and spoon the hot miso sauce over the top. Scatter with sesame seeds and serve with rice.

Tips

• Hatcho miso is very salty and deep; if you only have lighter miso, use a little less sugar and add 1 tsp soy sauce for colour.
• Contains wheat, egg and soy.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Japanese Cooking 101