This miso katsu—crispy pork cutlet coated in a rich, sweet-savory miso glaze—is the kind of hearty comfort food that makes rice disappear fast!
The sauce is simple to make: just mix and simmer red miso, sugar, mirin, and water for a glossy, deeply flavorful glaze.
Dip your freshly fried cutlet in the sauce, sprinkle with sesame seeds, and serve it over rice with shredded cabbage for a classic Nagoya-style miso katsu bowl.
Cultural Background
Miso katsu is a regional specialty from Nagoya, Japan, where locals love strong, rich flavors. It’s considered the soul food of the Chubu region—just like tonkatsu in Tokyo or okonomiyaki in Osaka.
The signature red miso (called hatcho miso) gives the sauce its deep umami and mellow sweetness.
Today, miso katsu is enjoyed everywhere from diners to home kitchens and is often served as a “power meal” to recharge both body and spirit.
15 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 pork loin cutlets (or 3 smaller cutlets)
- salt and pepper (to taste)
- all-purpose flour (as needed)
- 1 beaten egg
- panko breadcrumbs (as needed)
- vegetable oil (for deep-frying)
- white sesame seeds (for garnish)
- A3tbsp water
- A2tbsp red miso ("aka miso")
- A2tbsp sugar
- A1tbsp mirin
DIRECTIONS
- 1
Prepare the pork: Make small cuts along the fat edge on both sides to prevent curling.
- 2
Tenderize: Cover with plastic wrap and pound lightly with a rolling pin.
- 3
Season: Sprinkle both sides with salt and pepper.
- 4
Coat: Dredge the pork in flour, dip in beaten egg, then coat evenly with panko breadcrumbs.
- 5
Fry: Heat oil to 340°F (170°C) and fry until golden brown and crispy on both sides. Drain on a rack or paper towels.
- 6
Make the sauce: Combine A ingredients (water, red miso, sugar, and mirin) in a small pan. Stir and heat until slightly thickened.
- 7
Serve: Pour the sauce over the cutlet and sprinkle with white sesame seeds.
RecipeID
716
Tips & Notes
・You can freeze the breaded pork cutlets before frying—no need to thaw before cooking! Fry them directly from the freezer for an easy weeknight meal.
・Serve the cutlets as a miso katsu donburi (rice bowl) with shredded cabbage and steamed rice for a full, satisfying meal.
・Red miso provides authentic Nagoya flavor, but if unavailable, substitute with a blend of regular miso and a touch of soy sauce.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."