Panko Miso Cteclet of pork (miso katsu) Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Panko Miso Cteclet of pork (miso katsu) Also known as Nagoya Meibutsu Miso Katsu.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Nagoya Meibutsu Miso Katsu

Panko miso pork cutlet, also known as miso katsu, is a typical dish of Japanese cuisine that has gained increasing popularity around the world. It is a simple, but very tasty dish, consisting of a sliced pork meat cut with a mixture of panko (Japanese rosca flour) and miso (fermented soybeans).

Panko is an indispensable ingredient in Japanese cuisine, being used to empanate various types of foods, such as meat, fish and vegetables. It is different from traditional rosca flour because it has larger and more crisp flakes, which gives a unique texture to the dishes.

Miso is a widely used ingredient in Asian cuisine, mainly in Japan. It is obtained from the fermentation of soybeans with salt and other grains, such as rice and barley. In addition to giving a unique taste to dishes, miso also has various health benefits, as it is rich in probiotics and antioxidants.

In the preparation of the panko miso pork cutlet, pork meat is first roasted with salt and pepper and then empaned with the panko and miso mixture. Then it is roasted in hot oil until it becomes crisp on the outside and soft on the inside. The result is a dish with a perfect combination of textures and flavors.

The panko miso pork cutlet can be served accompanied by white rice, cabbage salad and a special sauce based on tonkatsu (soy sauce, sugar, vinegar and other spices). In addition, it is common to find variations of this dish, such as panko miso chicken (chicken empanado with panko and miso) and panko miso fish (fish empanado with panko and miso).

In addition to being a delight, the panko miso pork cutlet is also a healthy option as it is rich in protein and has a low fat content.In addition, it is a great option for those looking for a fast and practical meal, as it can be prepared in a few minutes.

In short, the panko miso pork cutlet is a Japanese dish that has conquered tastes around the world. With a perfect combination of ingredients and flavors, it is a versatile, tasty and healthy option for those who appreciate Japanese cuisine.

Origin and history of Panko Miso Cteclet de porco (miso katsu)

Panko miso pork cutlet, also known as miso katsu, is a typical dish of Japanese cuisine consisting of a pork filet empanated with panko (Japanese rosca flour) and tempered with a miso paste (fermented soy paste). The origin of the dish dates back to the Meiji period (1868-1912), when Japan went through a great westernization and the influence of Western cuisine became more present in the food of the country. Miso katsu is an adaptation of the traditional Japanese dish of tonkatsu (fermented pork filet), which was incorporated with the use of miso, an ingredient widely used in Japanese cuisine. Over time, miso katsu has become a very popular dish throughout Japan and also gained prominence in other countries, being a delicious alternative and for those who appreciate Japanese

About the recipe

Name of the plate: Panko Miso Cteclet of pork (miso katsu)
Name of the dish in English: Panko miso pork cutlet (miso katsu)
Name of the plate in Japanese: 名古屋名物味噌カツ
Name of the Romanian dish: Nagoya Meibutsu Miso Katsu

Information about preparation

Time to prepare: 20 minutes
Time of Cooking: 20 minutes
Difficulty: COMPLEX
It suits: 2 people
Occasions: Main meals, autumn, spring, summer, winter

Ingredients – Ingredients

Check out the necessary and optional ingredients Panko Miso Cteclet of pork (miso katsu)It makes sense to improvise

2 slices of pork
80g of panko bread
1 egg
20g of flour
For the miso sauce:
1 tablespoon of miso red hache or miso red
1.5 tablespoons of sweet cooking mirin
1/4 teaspoon of tsuyu soup
1 cup of vegetable oil
1.5 tablespoons of sugar
1 teaspoon of white salmon seeds (optional)
2 cups of water
to serve :
300g of cooked rice

Preparation mode:

In a bowl, mix the red miso, mirin, tsuyu, vegetable oil, sugar, salmon seeds and water to make the miso sauce.
In a stove, fry the slices of pork lobe until they become golden and crocant.
In a small bowl, beat the egg.
In another bowl, put the flour.
Pass the slices of pork lobe onto flour, onto the beaten egg and finally onto the panko.
In a pot, heat up the vegetable oil and fry the slices of pork lobe on medium heat until they become crisp and well boiled.
Remove the slices of pork lobe from the pot and put them on towel paper to drain the excess oil.
Serve the slices of pork with miso sauce and cooked rice.

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Panko Miso Cteclet of pork (miso katsu). Follow the instructions below in the preparation mode or step by step.

Making a pork with Miso Katsu

Cook the rice:

Start by preparing Japanese rice by following our detailed online recipe to ensure it’s perfect for serving with the dish.

Prepare the Miso sauce:

Combine 1/4 teaspoon of Tsuyu soup with 2 teaspoons of water to make the miso sauce. Then mix the diluted bouillon with 1 teaspoon of red miso, 1.5 teaspoon of mirin, 1 teaspoon of soy sauce and 1.5 teaspoons of sugar soup. Heat the mixture in the microwave for 15 seconds, add the white salmon seeds and mix.

Prepare the meat:

Make small cuts in the meat and soften it with a hammer or the back of a knife. Temper with salt and pepper and cover with a thin layer of flour.

Take the meat:

Bite 1 egg in a bowl and soak the meat before covering with panko.

Warm up the oil:

In a heavy bottom pot, heat enough oil to 160-170 °C. Check the temperature by putting a few slices of bread in the oil, if they clear, it’s ready to fry.

Fries the costelette:

Carefully, put the pork shell in the oil and let it cook until it is golden on both sides. Remove excess oil with towel paper.

7 to serve:

Cut the meat into strips and serve with boiled rice or put it on a bowl of rice to make a miso katsu donburi.

Tips: