Miso Katsu

Ingredients

• 4 piecespork loin chops (150g each)
• 1/2 cupall-purpose flour
• 2 largeeggs, beaten
• 2 cupspanko breadcrumbs
• 4 tbspred miso paste
• 2 tbspsugar
• 2 tbspsake
• 1 tbspmirin
• 1 tbspsoy sauce
• 1/2 cupdashi stock
• 2 cupsshredded cabbage
• 1/4 cupvegetable oil for frying

Instructions

1. 1
   Pound pork chops to 1.5cm thickness, score edges to prevent curling
2. 2
   Season pork with salt and pepper, dust with flour
3. 3
   Dip pork in beaten eggs, then coat thoroughly with panko
4. 4
   Heat oil to 350°F (175°C), deep fry pork for 3-4 minutes until golden
5. 5
   Combine miso, sugar, sake, mirin, soy sauce and dashi in saucepan
6. 6
   Simmer miso sauce for 3-4 minutes until thickened
7. 7
   Slice tonkatsu into strips, place over shredded cabbage
8. 8
   Generously spoon hot miso sauce over tonkatsu before serving