Dive into the heart of Japanese cuisine with our irresistible Pork Katsu Miso Soup! This delightful dish combines the crunch of golden-brown pork cutlets with the warm, savory embrace of miso broth, creating a comforting bowl that’s perfect for any occasion. Whether you're a seasoned chef or a curious beginner, this recipe will guide you through the steps to achieve that authentic taste right in your own kitchen. Ready to impress your family and friends with a culinary masterpiece? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- Pork cutlets
- Panko breadcrumbs
- Miso paste
- Vegetable broth
- Tofu
- Green onions
- Seaweed
Instructions
- Prepare the pork cutlets by patting them dry with paper towels and seasoning with salt and pepper on both sides.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each pork cutlet first in flour, then dip in beaten egg, and finally coat thoroughly with panko breadcrumbs, pressing gently to ensure even coverage.
- Heat vegetable oil in a deep skillet to 350°F (175°C) for frying the katsu.
- Carefully place breaded pork cutlets into the hot oil and fry for 3-4 minutes on each side until golden brown and crispy, ensuring internal temperature reaches 145°F (63°C).
- Remove katsu and drain on a wire rack or paper towels to remove excess oil.
- In a separate pot, heat vegetable broth and whisk in miso paste until fully dissolved and smooth.
- Dice tofu into small cubes and slice green onions thinly.
- Add tofu cubes to the miso broth and simmer gently for 2-3 minutes.
- Slice the fried pork katsu into strips.
- Ladle miso soup into bowls, top with katsu strips, sprinkle green onions, and garnish with torn seaweed.
- Serve immediately while katsu is crisp and soup is hot.
Tips
- Perfecting the Katsu: For an extra crispy texture, make sure to press the panko breadcrumbs firmly onto the pork cutlets before frying. This ensures a delightful crunch that holds up well in the soup.
- Temperature Matters: Use a thermometer to check the oil temperature before frying. If it’s too hot, the katsu can burn; too cool, and it will absorb excess oil.
- Miso Mixing: When adding miso paste to the broth, whisk it in thoroughly to avoid clumps. Using a fine mesh strainer can help achieve a smooth consistency.
- Customize Your Toppings: Feel free to add other toppings like sliced radishes, mushrooms, or even a soft-boiled egg for an extra layer of flavor and texture.
- Serving Fresh: Serve the katsu immediately after frying to maintain its crispiness. Ladle the hot miso soup over the katsu just before serving to keep everything warm and delicious.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
