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Misokatsu（みそかつ）
What kind of dish is Misokatsu⁇
Pork loin is covered with bread crumbs, fried, and served with a miso-based sauce.
This is a specialty dish of Nagoya. The state without this sauce is tonkatsu. The unique sauce goes well with everyone’s favorite tonkatsu. Please use Haccho miso, which is said to have originated in Nagoya, for this dish.
Miso katsu is often served as a set meal with shredded cabbage, soup, and pickles, but it is also recommended as a rice bowl or sandwich.
It is delicious if you put the leftover miso sauce on konjac, tofu, vegetables, etc. and bake in the oven until they are browned.
What kind of food is Hatcho miso?
Hatcho miso is a soybean miso made only from soybeans and salt. It is a specialty product of Nagoya. The main ingredients for miso in other regions are rice, barley, soybeans, and salt.
This miso is reddish brown and dark in color, so it is also called “red miso”. It also has a moderately sour taste, a strong umami taste, and a unique bitter and astringent flavor.
The name “red miso” is not limited to Hatcho miso, but refers to the entire miso that has been fermented for a long time and has turned red. By the way, regular miso takes half a year to ferment, while red miso takes over a year (Haccho miso takes two years).
Aichi Prefecture, where Nagoya is located, has a hot and humid climate, which often spoils miso during miso making, making it impossible to produce stable miso. Therefore, around 1830 to 1844, the ”Miso Tamazukuri method,” which made miso balls only from soybeans and directly added koji mold to the soybeans, became established.In addition, by coincidence, the hot and humid climate of Nagoya facilitates the decomposition of soybeans, creating the conditions for producing miso with a strong umami flavor and a distinctive dark color.
“Haccho miso” has long been useful in maintaining people’s health by replenishing salt and protein that are lacking due to perspiration. Since the people of Aichi prefer strong flavors, it has taken root in Aichi Prefecture as a representative seasoning for so-called “Nagoya cuisine” such as miso katsu, miso oden, miso stew, and miso nabe. Today, it is widely recognized as a special product.
Other miso are summarized in this article. Check it out. 👉 Japanese traditional seasoning miso
NUTRITION FACTS
587 kcal Protein 26.1g Fat 35.1g Carb38.9g Salt Equivalent 3.7g
※Oil absorption rate is 8%.
INGREDIENT (2SERVINGS)
- pork loin 200g
- salt 2g
- egg
- water 5g
- wheat flour(cooking flour) 15g
- bread crumbs 30g
- oil moderate amount
- ☆Hatcho miso 40g
- ☆sugar 20g
- ☆sake 20g
- ☆water 40g
- ☆mirin 10g
- sesame 5g
COOKING INSTRUCTIONS
➀Rub salt into the pork loin. This pork loin has pre-cuts. If not, poke a hole with a knife. This will prevent the meat from shrinking.
②Combine eggs and water and mix well.
③Sprinkle the meat with wheat flour(I recommend using non-sticky “cooking flour”), pass it through the egg, and coat it with bread crumbs.
④Fry in oil at 170 degrees for 5 minutes. Then drain the oil. ( 170°C is 388°F )
⑤Mix Hatcho miso, sugar, sake, water, and mirin while the meat is being fried. Put it on fire and stop the fire when you start bubbling.
⑥Put on miso over the cutlet and sprinkle with sesame seeds.
⋈*It has a strong flavor, so you can eat it deliciously even when it’s cold. On this day, I used leftover meat to make a lunch box.
Check out the pork cutlet recipe that uses liquid batter. 👉 Fried pork loin (Tonkatsu)
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