Nagoya-style Miso Katsu with Vegetable Medley

Ingredients

In this adaptation, we replace the traditional Kovrtanji dish with Nagoya-style Miso Katsu. The original dish is transformed by using a pork cutlet instead of the traditional dough-based dumplings. The miso sauce adds a distinct Nagoya flavor profile, while the vegetable medley brings a touch of freshness and color to the dish. We alse have the original recipe for Kovrtanji, so you can check it out.

• 4 pork cutlets (150g each) 4 pork cutlets (150g each)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 2 cups (200g) panko breadcrumbs 2 cups (200g) panko breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying
• 1/4 cup (60ml) Nagoya-style miso sauce 1/4 cup (60ml) Nagoya-style miso sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 cup (150g) snap peas, trimmed 1 cup (150g) snap peas, trimmed
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Pound the pork cutlets to an even thickness of about 1/2 inch.
3. 3.
   Season the cutlets with salt and pepper.
4. 4.
   Dredge each cutlet in flour, dip in beaten eggs, and coat with panko breadcrumbs.
5. 5.
   Heat vegetable oil in a large skillet over medium heat.
6. 6.
   Fry the cutlets until golden brown on both sides, then transfer to a baking sheet and finish cooking in the preheated oven for 10 minutes.
7. 7.
   In a small saucepan, combine the miso sauce, soy sauce, mirin, and sugar. Heat over low heat until the sugar dissolves.
8. 8.
   In a separate skillet, heat vegetable oil over medium heat.
9. 9.
   Add the sliced onion, julienned carrot, and bell peppers. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
10. 10.
    Add the snap peas and continue stir-frying for another 2 minutes.
11. 11.
    Pour the miso sauce over the vegetables and stir to coat evenly.
12. 12.
    Serve the Nagoya-style Miso Katsu alongside the vegetable medley.

Treat your ingredients with care...

• Pork cutlets — Pound the cutlets gently to ensure even cooking and tenderize the meat.
• Panko breadcrumbs — Use panko breadcrumbs for a crispier texture compared to regular breadcrumbs.
• Nagoya-style miso sauce — Look for authentic Nagoya-style miso sauce in Asian grocery stores or make your own by combining red miso paste, soy sauce, mirin, and sugar.

Tips & Tricks

• For a vegetarian version, substitute the pork cutlets with tofu or tempeh and adjust the cooking time accordingly.
• Customize the vegetable medley by adding or substituting with your favorite seasonal vegetables.
• Serve the dish with a side of steamed rice or Nagoya-style red miso soup for a complete meal.
• Adjust the sweetness of the miso sauce by adding more or less sugar according to your taste preference.
• Make sure the oil is hot enough before frying the cutlets to achieve a crispy coating.

Serving advice

Serve the Nagoya-style Miso Katsu with Vegetable Medley hot, alongside a bowl of steamed rice and a side of miso soup. Garnish with sliced green onions or sesame seeds for an extra touch of flavor and presentation.

Presentation advice

Arrange the crispy pork cutlets on a plate, placing the colorful vegetable medley alongside. Drizzle some extra miso sauce over the cutlets for an attractive presentation. Add a pop of color with a garnish of fresh herbs or edible flowers.