Katsu: Pound a pork chop, chicken breast, or chicken thigh to your desired thickness, then coat in flour, egg, panko. Fry at ~350°F for 3–5 min per side until golden brown.
Nagoya miso sauce: mix 25g hatcho-aka-dashi miso, 7g honey, 20ml mirin, stir and heat until dissolved and thick. Stir in 1–2 drops of sesame oil (optional) for aroma.
Sauce notes: I've never tasted real Nagoya miso sauce before, so I'm hoping I got the right balance with the bold, savoury, almost cocoa-like flavour of the hatcho miso, with just a touch of sweetness – not nearly as sweet as tonkatsu sauce. If you're lucky enough to find plain hatcho miso (not available where I live), you can add a pinch of dashi powder. You can also sub honey with sugar, mirin with sake or water, etc. Just adjust it until it tastes incredible.
Serve katsu on rice with sauce, sesame seeds, and scallions.
by justinpenner
AloJapan.com