Hello everyone, I am Masa.
In this episode I would like to share with you a delicious pork recipe
Miso Katsu Teishoku
It is called Miso Katsu.
Or " Nagoya Style Miso Tonkatsu" in Chinese.
You probably have heard about " Tonkatsu" before.
Or as it is called in Chinese " Deep Fried Pork Cutlet"
The Tonkatsu we normally eat is pork coated with panko, fried in oil,
then served with Tonkatsu sauce.
This time I will introduce a Nagoya style Tonkatsu recipe.
We will first prepare a Miso sauce.
Later we will pour the sauce over the pork and eat.
It has a strong savory flavor, which is why it pairs well with rice.
The recipe is very simple.
Let's start cooking!
Cabbage: about 80g
Soak cabbage in water
Leave the cabbage in water for about 5 minutes. Leaving it too long in water may cause nutrient loss.
Pour off the water
To keep it moist, cover the cabbage with wet kitchen towel or cheesecloth.
Put it in the fridge.
White Miso: 30g. Red Miso: 30g
Sugar: 3 Tablespoons
Sake: 3 Tablespoons
To prevent lumps, add a little bit of sake at first.
Mix it well with a spatula.
Make sure Miso paste is dissolved.
Pour in the rest of the sake.
Mirin: 3 Tablespoons
Water: 100cc
Pour the mixture into a pan.
Medium heat.
Wait until it starts to boil
Constantly check the edge of the pan, as Miso has a tendency to burn.
Turn the heat down to low.
Keep heating until the sauce gets thick.
Turn off the heat.
This time I used two types of Miso.
One is red Miso.
Although it looks black, we usually call it " red Miso".
Speaking of red Miso,there is a type of red Miso in Nagoya, called "Hatcho Miso".
(Nagoya's Miso: Hatcho Miso)
The taste of Hatcho Miso is quite strong.
Therefore this time I mixed half of red Miso, and half of white Miso together.
When you make it at home,
you don't have to prepare two types of Miso.
You can just use the type of Miso you can buy from your local market.
It is up to you to decide how thick the Miso sauce should be.
Some prefer it to be thinner,
then dip the Tonkatsu into the sauce and make it Donburi.
Now I am going to fry Tonkatsu.
Pork loin: 1 Piece
Cut the membranes on the edge to prevent meat from shrinking during cooking.
Do not cut the central part of the meat. Otherwise the meat juice might come out.
Add salt and pepper
Sift the flour
Dredge the pork loin in the flour. The flour coat does not need to be thick.
Egg Mixture
It is easier to dip pork loin in egg with a bamboo stick.
Allow the excess to drip off.
Panko
A thick "Panko coat" makes Tonkatsu tastes better.
Put oil in the pan
The depth of oil should be around 1.5cm.
Medium heat
Preheat the oil to 170 Celsius degree.
If the panko you put in makes bubbles and turns golden, the oil temperature is right.
Keep frying until the bottom turns golden brown.
Turn the heat down to low.
Keep frying until it is cooked.
When Tonkatsu is cooked, the frying sound will change.
The sound will be louder, and meat juice starts to come out.
Can you hear the difference?
When meat juice starts to come out, take out the Tonkatsu.
The ideal condition is remove Tonkatsu from heat when it is about to be cooked, and leave it until cooked.
Cut into bite size.
Miso sauce
Here is the delicious "Miso Katsu".
Now we can start eating.
This smells so delicious.
When you watch it from Youtube the sauce might look like chocolate syrup.
But indeed it has a savory flavor. After all the sauce is made with Miso.
I used Red Miso this time
so the color looks a lot like chocolate.
Now I am about to eat.
Let's take the piece in the middle.
It smells really delicious
Bon appétit!
This is absolutely stunning!
Normally we eat Tonkatsu with Tonkatsu sauce.
The traditional Tonkatsu sauce is sweet and sour.
Many people, including myself, are used to having Tonkatsu with Tonkatsu sauce.
However, making Miso flavored sauce and having it poured over Tonkatsu makes Tonkatsu delicious
The taste of the dish is savory. Hence it goes very well with rice.
You can also use this recipe to make "Miso Katsu Sandwish",
which also tastes great.
Also the sauce does not only pair well with Tonkatsu, but also goes well with other meat.
Chicken Thigh: 1 Piece
Cut the membranes.
Salt
Medium low heat
Put oil in the pan
Preheat the oil
Keep frying until the skin turns golden
Flip it over. keep frying till the bottom looks light golden.
Turn off the heat
This is crispy.
Here we have freshly made fried chicken.
The chicken thigh has a beautiful golden brown coating, and is covered with the sauce on top.
This can also be a perfect "beer snack"
Okay, let's give a try.
Wow, this is beautiful.
Again, Bon appétit!
I think both are very delicious.
Alright.Today's recipe is quite simple.
Even though we are not in Japan, we can still enjoy delicious Japanese cuisine like this at home.
If you are interested in this recipe, definitely give a try.
Thank you!