Pork Cutlet Flavored with Soybean Miso

Name: Pork Cutlet Flavored with Soybean Miso (Miso-katsu)
Cuisine: Japanese
Ingredients: ½ teaspoon salt; 1 tablespoon sake (rice wine); 1 tablespoon sake (rice wine); 1 tablespoon ginger juice; 1 pound pork shoulder, cut into twelve 3-by-5-by-¼-inch slices; 2 tablespoons mamemiso (soybean miso); 2 tablespoons mamemiso (soybean miso); 2 tablespoons mirin (sweet cooking wine); 2 tablespoons mirin (sweet cooking wine); 15 to 20 shiso, preferably, or basil leaves; 15 to 20 shiso, preferably, or basil leaves; ⅔ cup all-purpose flour; 3 eggs, beaten; 2 to 3 cups panko breadcrumbs; Vegetable oil, for frying; Lemon wedges (optional); Plain cooked white or brown rice (optional); Plain cooked white or brown rice (optional); Tonkatsu sauce (optional)

Miso-katsu

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

In this recipe, sliced pork is rolled with shiso leaves and sweet, rich mamemiso (soybean miso) sauce. The rolls are sliced and threaded on bamboo skewers, creating an elegant appearance. They are then coated with panko breadcrumbs and fried crisp. Serve the rolls on the skewers as an appetizer, or off the skewers on top of plain cooked rice, drizzled with tonkatsu sauce.

Have your butcher slice the pork for you, if possible. If you will be slicing it yourself,

Ingredients

Asia
Japan
Main course
Starter

Ingredients

Method