Miso Tonkatsu

Miso Tonkatsu

½ cabbage (to serve with Miso Katsu)
4 pieces Japanese Kurobuta Pork - Steak Cut
30 g all-purpose flour or whole wheat flour (4 Tbsp)
1 large egg
60 g panko (Japanese breadcrumbs)

Miso Sauce
2 Tbsp sake (optional)
120 ml Shiro Dashi
72 g Hatcho Miso (4 Tbsp)

From Your Pantry
1 Tbsp water
Black pepper
1 Tbsp mirin
960ml Oilala Extra Vigin Olive Oil
2 tbsp sugar


  1. Gather all the ingredients. Cut or shred the cabbage into thin slices. Wash under cold running water and drain completely. Keep it cool in the fridge.
  2. To make miso sauce, heat 1 Tbsp mirin and 2 Tbsp sake (or water) in a small saucepan over high heat and let the alcohol evaporate.
  3. Lower the heat and add 2 Tbsp sugar, 120 ml dashi, and 72 g Hatcho Miso.
  4. Combine well with a silicone spatula. Cook for 3 minutes on low heat, stir frequently to avoid burning on the bottom of the saucepan. When the sauce is thickened, turn off the heat and set aside.
  5. To make Tonkatsu, make a couple of slits on the connective tissue between the meat and fat. The reason why you do this is that red meat and fat have different elasticity, and when they are cooked they will shrink and expand at different rates. This will allow the meat to stay nice and flat when deep frying and prevent from curling up.
  6. Pound the meat with a meat pounder. Mold the extended meat back into original shape with your hands.
  7. Season both sides of the meat with salt and pepper.
  8. In a large bowl, whisk together 1 large egg and 1 Tbsp water.
  9. Dredge in flour and remove excess flour.
  10. Dip in egg mixture and dredge in panko. After removing excess panko, press gently. While deep frying panko will “pop up” so at this moment they don’t have to be fluffy.
  11. Heat oil in a pot over medium-high heat and wait till oil gets 180ºC. If you don’t have a thermometer, stick a chopstick in the oil and see if tiny bubbles start to appear around the tip of the chopstick. Alternatively, you can drop one piece of panko into the oil, if sinks down to the middle of the oil and comes right up, then its the right temperature.
  12. Gently submerge the pork loin into the oil. Keep watching the oil’s temperature and make sure it doesn’t go over 180ºC or the pork katsu will look burnt.
  13. Deep fry for 45s to 1 minute on one side and flip to cook the other side for the same amount of time
  14. Take out the meat and remove the excess oil by holding it in a vertical position for a few seconds. Place on top of the wire rack and let it sit for 4 minutes.
  15. The hot oil on the exterior is slowly cooking the meat as it sits. (Please do not cut to check whether the inside is cooked or not. We need to keep the panko shell on to retain the heat.) 
  16. After resting for 4 minutes, bring the oil back to 180ºC again and deep fry the meat for 1 minute (about 30 seconds each side).
  17. Remove from the oil and poke the meat with a chopstick and if clear liquid comes out then it’s done.
  18. Drain the oil by holding the meat vertically again for a few seconds. Then leave it on top of the rack for 2 minutes. 
  19. Cut Tonkatsu into large pieces by pressing the knife directly down instead of moving back and forth.
  20. Transfer to a plate and serve the cabbage on the side. You can pour the sauce before serving or serve the sauce on the side. Enjoy immediately.
Recipe credit: Just One Cookbook
  • $21.90
  • For one of each item
  • $21.90
  • For one of each item

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