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Miso Katsu Don Recipe

Name: Nagomi Japanese Restaurants MISO KATSU DON Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pieces pork loin cutlets, boneless, about 1/2 inch thick; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 3 tbs all-purpose flour; 2 pieces large eggs, beaten; 1.5 cups panko breadcrumbs; 1 cup neutral oil for frying (vegetable, canola, or peanut); 3 cups green cabbage, thinly sliced; 0.5 pieces yellow onion, thinly sliced; 1 tsp garlic, minced; 1 tsp ginger, peeled and finely grated; 3 tbs white or red miso paste; 1 tbs soy sauce; 1 tbs mirin; 1 tbs sake (or extra mirin if avoiding alcohol); 3 tbs dashi or low-sodium chicken broth; 1 tsp rice vinegar; 0.5 tsp sesame oil; 1 tbs vegetable oil (for sautéing); 2 pieces scallions, thinly sliced; 1 tsp toasted sesame seeds; 0.5 tsp shichimi togarashi (optional); 4 cups short-grain steamed rice (hot); 2 pieces lemon wedges (optional)

Inspired by Nagomi Japanese Restaurant

Time50m

Serves4

Breded pork w / cabbage miso sauce

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Ingredients

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Pork Katsu

4 pieces pork loin cutlets, boneless, about 1/2 inch thick

1 tsp kosher salt

1 tsp Black pepper, freshly ground

3 tbs 00 bread flour

2 pieces large eggs, beaten

1 1/2 cups Panko breadcrumbs

1 cup neutral oil for frying (vegetable, canola, or peanut)

Miso-Cabbage Sauce & Toppings

3 cups green cabbage, thinly sliced

1/2 pieces yellow onion, thinly sliced

1 tsp Garlic, minced

1 tsp ginger, peeled and finely grated

3 tbs white or red miso paste

1 tbs Aged soy sauce

1 tbs Mirin

1 tbs sake (or extra mirin if avoiding alcohol)

3 tbs dashi or low-sodium chicken broth

1 tsp Rice vinegar

1/2 tsp Toasted sesame oil

1 tbs vegetable oil (for sautéing)

2 pieces scallions, thinly sliced

1 tsp toasted sesame seeds

1/2 tsp shichimi togarashi (optional)

Serving

4 cups short-grain steamed rice (hot)

2 pieces lemon wedges (optional)

Method

Pork Katsu

Prepare pork

Pat pork cutlets dry with paper towels. If any pieces are uneven, lightly pound between plastic wrap to about 1/3–1/2 inch thickness for even cooking. Season both sides with kosher salt and black pepper.

Set up breading station

Place the flour in a shallow dish, beaten eggs in another dish, and panko breadcrumbs in a third. Lightly press each seasoned cutlet into flour, shaking off excess, dip into beaten eggs until fully coated, then press firmly into panko to fully encrust. Place breaded cutlets on a wire rack and let rest 5–10 minutes to help coating adhere.

Fry cutlets

Heat about 1 cup (or enough) neutral oil in a large skillet over medium-high heat until it reaches 350°F (175°C) or a small breadcrumb sizzles immediately on contact. Fry cutlets two at a time (do not crowd) 3–4 minutes per side, until golden brown and internal temperature reaches 145–150°F (63–66°C). Adjust heat to maintain oil temperature. Transfer fried cutlets to a paper towel-lined rack and let rest 3–5 minutes, then slice into 1/2-inch strips.

Miso-Cabbage Sauce & Toppings

Prepare sauce base

In a small bowl, whisk together miso paste, soy sauce, mirin, sake, dashi (or chicken broth), rice vinegar, sesame oil, and grated ginger until smooth. Taste and adjust: for a sweeter profile, add a little more mirin; for saltiness, add a touch more soy or miso.

Sauté vegetables

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add sliced onion and sauté 2–3 minutes until translucent. Add minced garlic and continue sautéing 30 seconds until fragrant. Add the thinly sliced cabbage and sauté 3–5 minutes until cabbage softens but still has some bite.

Finish sauce with cabbage

Lower heat to medium-low and pour the miso mixture over the cabbage-onion mixture. Stir to coat the vegetables and simmer gently 2–3 minutes so flavors meld and sauce thickens slightly. Taste and adjust seasoning. If sauce seems too thick, add 1–2 tablespoons water or broth. Remove from heat and stir in half the sliced scallions and toasted sesame seeds. Keep warm.

Assembly & Serve

Divide hot steamed rice into four bowls (about 1 cup rice per bowl). Mound a generous portion (about 3/4 to 1 cup) of the miso-cabbage mixture over the rice, spooning some of the sauce so it soaks into the rice.

Arrange sliced pork katsu on top of the miso-cabbage layer, fanning the strips. Spoon any remaining sauce from the pan over the pork to coat lightly.

Garnish each bowl with remaining sliced scallions, an extra sprinkle of toasted sesame seeds, and a light dusting of shichimi togarashi if using. Serve immediately with lemon wedges on the side to squeeze over the cutlet if desired.