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Misokatsu Don Recipe

Name: Nagomi Japanese Restaurants Misokatsu Don Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pieces pork loin chops, boneless, 1/2-inch thick (or pork cutlets); 1 tsp salt; 1 tsp black pepper; 1 cup all-purpose flour; 2 pieces large eggs, beaten; 2 cups panko (Japanese breadcrumbs); 1 cup vegetable oil (for shallow frying); 3 tbsp red miso (akaaka or mixed miso); 2 tbsp mirin; 1 tbsp soy sauce; 2 tbsp sake (or dry white wine); 1 tbsp sugar; 1 cup dashi (stock) or low-sodium chicken broth; 1 tbs unsalted butter (optional, for gloss); 4 cups short-grain white rice, cooked (steaming or rice cooker); 4 cups green cabbage, finely shredded; 2 tbsp scallions/green onions (thinly sliced, optional); 1 tsp sesame seeds (toasted, optional); 2 pieces lemon wedges (optional, for serving)

Inspired by Nagomi Japanese Restaurant

Time55m

Serves4

Breaded pork w / cabbage & miso sauce

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Ingredients

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Pork Cutlets (Tonkatsu)

4 pieces pork loin chops, boneless, 1/2-inch thick (or pork cutlets)

1 tsp Celtic sea salt

1 tsp black pepper

1 cup 00 bread flour

2 pieces large eggs, beaten

2 cups panko (Japanese breadcrumbs)

1 cup vegetable oil (for shallow frying)

Miso Sauce (for Misokatsu)

3 tbsp red miso (akaaka or mixed miso)

2 tbsp Mirin

1 tbsp Aged soy sauce

2 tbsp sake (or dry white wine)

1 tbsp sugar

1 cup dashi (stock) or low-sodium chicken broth

1 tbs unsalted butter (optional, for gloss)

Assembly & Sides

4 cups short-grain white rice, cooked (steaming or rice cooker)

4 cups green cabbage, finely shredded

2 tbsp scallions/green onions (thinly sliced, optional)

1 tsp sesame seeds (toasted, optional)

2 pieces lemon wedges (optional, for serving)

Method

Pork Cutlets (Tonkatsu)

Prep pork

Pat the pork chops dry with paper towel. If thicker than 1/2 inch, butterfly or gently pound to about 1/2-inch thickness using a meat mallet with plastic wrap to avoid tearing. Lightly score the fat edges. Season both sides with salt and black pepper (about 1/2 tsp each side).

Dredge

Set up three shallow trays or bowls: flour, beaten eggs, and panko. Lightly dust each chop in flour, shaking off excess. Dip into the beaten eggs until fully coated, then press into panko, coating thoroughly and pressing to adhere a good crust. Place on a rack and let rest 10 minutes to set the crumb.

Fry

Pour about 1/2 to 3/4 inch of vegetable oil into a large skillet (about 1 cup). Heat over medium-high until oil reaches ~340–350°F (170–175°C) or a small breadcrumb sizzles immediately on contact. Fry cutlets 2–3 at a time (do not crowd) for 3–4 minutes per side until golden brown and internal temp reaches 145°F (63°C). Adjust heat to maintain oil temp. Transfer to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a low oven (200°F/95°C) while finishing remaining cutlets.

Miso Sauce (for Misokatsu)

Combine liquids

In a small saucepan, combine dashi (or chicken broth), sake, mirin, soy sauce, and sugar. Bring to a gentle simmer over medium heat, stirring so the sugar dissolves.

Add miso and finish

Lower heat to low. Whisk in the red miso until fully dissolved and smooth. Simmer gently for 2–3 minutes (do not boil vigorously to preserve miso flavor). If desired, whisk in 1 tablespoon unsalted butter off the heat for added gloss. Taste and adjust: add up to 1 tsp more sugar for sweetness or a splash more soy for saltiness.

Assembly & Sides

Prepare rice and cabbage

Divide hot cooked short-grain rice among 4 donburi bowls (about 1 cup rice per bowl). Pile a generous mound (about 1 cup) of finely shredded cabbage to one side of each bowl. Optionally toss cabbage with a light squeeze of lemon or a few drops of rice vinegar and a pinch of salt just before serving to keep it crisp.

Slice cutlets

Using a sharp knife, slice each fried pork cutlet into 5–6 strips. Arrange the cutlet strips on top of the rice next to the cabbage, slightly overlapping.

Sauce and garnish

Ladle 2–3 tablespoons of warm miso sauce over the pork cutlet slices (adjust to taste). Sprinkle thinly sliced scallions and toasted sesame seeds over the top. Serve immediately with lemon wedges on the side.