Miso Katsu

Name: Miso Katsu
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 2 servings
Cuisine: 日本料理
Ingredients: Pork loin or pork belly to taste; Eggplant to taste; White eggplant to taste; Shrimp to taste; Red miso to taste; Tonkotsu (pork bone) broth 1 L; Sake 500g; Brown sugar (kibi-sato) or kokuto 500g; Dark soy sauce (koikuchi-shoyu) 50g; Worcestershire sauce a dash; Frying oil to taste; Panko (breadcrumbs) to taste; Wheat flour to taste; Egg to taste

Pork, vegetables, and seafood deep-fried and dressed with a miso sauce adapted from the red miso used in our earlier beef tendon stew. The sweet-savory, rich miso glaze coats the crisp coating and juicy fillings — equally good with rice or drinks.

日本料理Main2 servings60 min(Prep 40 min + Cook 20 min)600 kcal

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8recipes·5cooked

INGREDIENTS

Ingredients

2 servings

INSTRUCTIONS

Instructions

1
Transfer red miso to a pot and warm it.
2:20
2
Divide the red miso between two pots; add soy sauce and Worcestershire sauce to one and heat it.
2:22
3
Add water to the other pot and simmer for a long time.
3:43
4
Cut pork belly and pork loin into 1cm-wide pieces and skewer them.
11:48
5
Cut eggplant and white eggplant into bite-size pieces and skewer them.
20:11
6
Peel the shrimp, devein, and skewer them.
23:32
7
Coat the skewered ingredients in flour, then egg, then panko, in that order.
8
Deep-fry, drizzle with the miso glaze, and serve.

TIPS

Tips

1
赤味噌は長時間煮込むことでコクが増すが、香りが飛ぶ可能性もある。
2
エビは揚げる前に水気をよく拭き取ると、油はねを防げる。

REVIEWS

Reviews

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