Hire Katsu with Authentic Nagoya Red Miso Sauce

Add 100 ml dashi stock, 2 tbsp red miso paste, 1 tbsp sake, 1 ½ tbsp mirin, 1 tsp Japanese soy sauce (koikuchi shoyu) and 2 tbsp light brown sugar to a cold saucepan and mix well. Place the pan on the stove and bring to a boil over a medium heat. Once boiling, lower to a simmer.

Cook the sauce until slightly thickened and glossy (approx 5-10 mins). Mix occasionally to prevent burning. Remove from the heat and mix in ½ tbsp toasted white sesame seeds.

Start preheating the cooking oil to to 180 °C (356 °F). Cut 200 g pork tenderloin fillet into 2cm slices at a slight angle to increase the surface area.

Pierce both sides a few times with a fork.

Sprinkle a small pinch of salt and pepper on both sides of each medallion.

Prepare a plate of 4 tbsp all-purpose flour and another one with 60 g panko breadcrumbs. Crack 1 egg into a wide container and mix in 1 tbsp milk and 1 tsp cooking oil.

Coat each pork medallion with a thin layer of flour, be sure to brush off any excess.

One by one, coat the medallion with an even layer of egg mixture and then a generous coating of panko breadcrumbs.

Press the breadcrumbs down to secure them and prevent them from falling off.

Place the medallions in the oil and deep fry for 4 minutes in total. Turn half way through to ensure even cooking. (Make sure not to overcrowd the pot.)

Remove the katsu from the oil and place on a wire rack to allow the excess oil to drip off.

Dish up and drizzle the red miso sauce over the top.

Served with shredded cabbage and rice and enjoy!