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Miso Katsu Rice Bowl
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Miso Katsu Rice Bowl

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people

Ingredients

  • 2 ea boneless pork loin chop, about 1/2 inch thickness
  • kosher salt & ground black pepper, to season
  • peanut oil or canola oil, to deep fry

Miso Katsu Sauce

  • 2 tbsp sake
  • 2 tbsp miso paste, preferably red miso
  • 1 tbsp sugar
  • 1 tbsp ketchup
  • 2 tsp soy sauce

Breading

  • AP flour, some
  • 2 ea whole eggs, beaten with 1 tbsp of water panko, some
  • panko, some

To serve with

  • 2 servings steamed Japanese rice
  • 1/2 heads cabbage, shredded
  • 2 ea whole eggs, make sunny side up eggs for topping
  • 1 ea green onion, chopped
  • toasted sesame seeds, some

Instructions

  • Sprinkle kosher salt and black pepper on both sides of the pork chops. In a small frying pan, pour the oil up to 1 inch deep over medium heat.
  • Make a miso katsu sauce. Mix All the ingredients of the miso katsu sauce. Heat the sauce in a small pot and simmer for a minute. Remove from the heat and set aside.
  • Bread pork chops. Dredge the pork with AP flour and shake off the excess flour. Dip in the egg wash and coat with panko. Repeat the egg wash and panko.
  • Check the temperature of the oil. It should be kept around 350F. Deep fry each pork chop until they are cooked through about 3-4 minutes. Flip them occasionally. Drain on a rack.　
  • Prepare the toppings. Make sunny side up eggs. Shred cabbage. Cut the pork cutlets into 6 pieces. Serve them over steamed rice. Pour the miso katsu sauce over pork cutlets and sprinkle green onion and sesame seeds.