Approximate values estimated by AI
Katsudon with Miso-Glazed Pork
60% authentic · Japanese Fusion
A creative twist on Katsudon, this version features pork cutlets coated in a savory miso glaze before being fried, adding a deeper umami flavor profile that complements the classic dashi and egg topping.
Ingredients
- Pork loin cutlets4 (about 1/2 inch thick)
- SaltTo taste
- Black pepperTo taste
- All-purpose flour1/2 cup
- Eggs2 large
- Panko breadcrumbs2 cups
- Vegetable oilFor deep frying
- White miso paste3 tablespoons
- Mirin2 tablespoons
- Sugar1 tablespoon
- Onion1 medium, thinly sliced
- Dashi stock1 cup
- Soy sauce2 tablespoons
- Eggs4 large, lightly beaten
- Cooked Japanese short-grain rice4 cups
- Shichimi togarashiFor garnish
Steps
- 1
Prepare the pork cutlets: Pound to 1/2 inch thickness. Season with salt and pepper.
- 2
In a small bowl, whisk together white miso paste, mirin, and sugar to create a glaze. Brush this glaze generously onto both sides of the pork cutlets.
- 3
Set up a breading station: flour, 2 beaten eggs, and panko breadcrumbs.
- 4
Dredge the glazed cutlets in flour, then egg, then coat thoroughly with panko.
- 5
Heat vegetable oil for deep frying to 340°F (170°C). Fry the cutlets for 3-4 minutes per side until golden brown and cooked. Drain on a wire rack.
- 6
Cut the fried tonkatsu into serving pieces.
- 7
In a pan, combine dashi stock, soy sauce, and mirin. Bring to a simmer.
- 8
Add the sliced onion and cook until softened, about 3-5 minutes.
- 9
Place the miso-glazed tonkatsu pieces over the onions. Pour 1/4 of the beaten egg over each portion. Cover and cook until the egg is just set.
- 10
Serve over bowls of cooked Japanese rice. Garnish with shichimi togarashi.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
