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Pork in miso sauce recipe

Pork in miso sauce recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork chop

A Japanese-inspired pork chop dish. Perfect served with freshly cooked rice.

Quebec, Canada

3 people made this

IngredientsMakes: 4 - 6 servings

  • Marinade
  • 2 tablespoons Japanese soy sauce (tamari)
  • 1 tablespoon sugar
  • 1 tablespoon cornflour mixed with 1 tablespoon water
  • 1 tablespoon groundnut oil
  • 6 boneless pork chops, pounded evenly
  • 1 tablespoon groundnut oil
  • Sauce
  • 1 tablespoon white miso paste
  • 4 tablespoons water
  • 3 tablespoons mirin (sweet rice wine)
  • 2 tablespoons sake (rice wine)
  • 1 tablespoon ginger juice
  • 1/2 tablespoon sesame oil
  • 1 tablespoon cornflour mixed with 2 tablespoons water
  • 1 tablespoon groundnut oil
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1 tablespoon roasted white sesame seeds
  • 1 tablespoon roasted black sesame seeds
  • 1/2 sheet nori (sushi seaweed sheet), finely chopped

MethodPrep:15min ›Cook:15min ›Extra time:20min marinating › Ready in:50min

  1. Make the marinade by mixing together the tamari and sugar. Pour over the pork chops, let sit for 20 minutes. Add the cornstarch slurry and oil, mix well and set aside.
  2. Make the sauce by mixing together white miso paste, water, mirin, sake, ginger juice, sesame oil and cornflour slurry. Set aside.
  3. Heat a large frying pan with 1 tablespoon oil over high heat. Pan-fry pork chops until both sides turn brown, 3-5 minutes. Reduce the heat to medium and continue to cook until done, about 3-5 minutes more. Set aside.
  4. Heat the same frying pan with 1 tablespoon oil over high heat. Stir-fry the onion with 1 teaspoon salt until soft, 3-4 minutes. Stir in the sauce and heat through, 2-3 minutes. Stir in the pork chops and mix well. Garnish with seaweed and sesame seeds before serving.

Cook's note

To make ginger juice, blitz ginger in a food processor or finely chop. Place into a fine cloth and squeeze out the juice.


If your local supermarket doesn't stock tamari, miso paste, mirin, sake or nori, you can find them in Chinese/Oriental speciality stores.

See it on my blog

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Miso Katsu (Breaded Pork Cutlet with Red Miso Sauce)

Recipe Notes: If you’re worried about the cutlets getting cold after frying them, keep them in an oven preheated to 180 degrees Fahrenheit until you are ready to serve them. If cooked at the proper temperature, the cutlets should not be oily.

6 boneless pork chops, each about 1-inch thick
Salt and freshly ground black pepper, for seasoning
All-purpose flour for dredging
2 large eggs, beaten with 4 teaspoons cold water
Panko (Japanese bread crumbs), for coating
vegetable oil, for deep-frying

3 cups very finely shredded green cabbage
Lemon wedges
Miso Katsu Sauce (recipe below)
Steamed Japanese rice

1. Place a pork chop between two layers of plastic wrap and pound it with the flat side of a meat tenderizer until it is about 1/3 inch thick. Season both sides with salt and pepper. Repeat the process with the remaining pork chops.

2. Heat 2 inches of vegetable oil in a deep-fryer, stockpot, or large wok until the oil reaches 375 degrees Fahrenheit.

3. While the oil is heating, lightly dust the seasoned pork chops in the flour. Dip them, one at a time, in the egg wash, then coat each of them well with the panko.

4. When the oil is at temperature, fry the chops, two at a time, for about 3 minutes. Then turn them and fry them for another 3 or 4 minutes, until they are a deep golden brown and cooked through. Place them on a wire rack to drain and repeat with the remaining chops.

5. To serve: Slice the cutlets across their width into 1/2-inch strips. Place each cutlet on top of a mound of shredded cabbage. Drizzle with some of the miso katsu sauce. Serve with steamed Japanese rice and a lemon wedge.

Place pork in a large saucepan. Combine remaining ingredients and pour over meat. Cover and simmer for 2 1/2 to 3 hours, turning frequently to evenly season pork. At end of cooking time, skim fat off sauce and serve sauce with pork. Makes 6 servings.

To cook with a pressure cooker:
Place pork in pressure cooker. Combine remaining ingredients and pour over meat. Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 1 hour. Remove from the heat. Release the pressure. Skim fat off sauce and serve sauce with pork.

Approximate Nutrient Analysis per serving (based on pork butt with bone-in):
730 calories, 43 g fat, 15 g saturated fat, 185 mg cholesterol, greater than 3000 mg sodium, 27 g carbohydrate, 2 g fiber, 18 g sugar, 58 g protein

Approximate Nutrient Analysis per serving (based on boneless pork-butt):
920 calories, 56 g fat, 20 g saturated fat, 245 mg cholesterol, greater than 3000 mg sodium, 27 g carbohydrate, 2 g fiber, 18 g sugar, 73 g protein

How to make it vegetarian

Making this miso pork ramen into a vegetarian dish is totally doable. and just as delicious!

To start, be sure to swap chicken stock for veggie stock.

And instead of the pork, you can either leave it out completely or swap it for 2 cups of minced mushrooms. Be sure to cook these for about 5-10 minutes so they get some color on them.

That's it! You can continue the recipe as-is!

Panko Miso Pork Cutlet (Miso Katsu)

Enjoy an explosive combination of flavour and texture with this panko miso pork cutlet recipe. A specialty from Nagoya, miso katsu is comprised of a rich and thick hatcho miso sauce poured over a crisp, golden, breaded pork cutlet served with a side of sticky Japanese rice. This filling, warming dish makes for a great evening meal with family.


pork cutlet
• 2 slices pork loin
• 80g panko breadcrumbs
• 1 egg
• 20g flour

miso sauce
• 1 tbsp hatcho red miso or red miso
• 1 1/2 tbsp mirin sweet cooking sake
• 1/4 tsp tsuyu soup stock
• 1 tsp cooking sake
• 1.5 tbsp sugar
• 1 tsp white sesame seeds (optional)
• 2 tsp water

• vegetable oil for deep-frying
• 300g cooked rice

How To Prepare

As we are going to be serving this dish with some rice let’s get the preparation for that out of the way first. Follow our detailed online recipe to get your Japanese rice cooked perfectly.

Start the miso sauce by combining the tsuyu soup stock with the water. Once done, mix the diluted soup stock with the red miso, mirin, cooking sake and sugar. Heat the mixture in the microwave for 15 seconds, stir, put it back for another 15 seconds and when done, add the white sesame seeds before stirring again.

To prepare the meat, make small cuts in several places so it keeps its shape when cooking. Use a meat pounding mallet or the back of your knife to tenderize the meat on both sides. Finish by seasoning with some salt and pepper before covering with a thin layer of flour.

Beat the egg in a different bowl and dip the pork in before covering with a generous amount of panko breadcrumbs. Try to spread them evenly and press firmly onto the meat.

Now grab a heavy bottomed pan and fill it approximately 2/3 with oil before heating it to 160-170°C (you could use a deep fat fryer to regulate the temperature). A thick pan is great as it retains the temperature but an iron wok is best. Check the oil is at the right temperature by dropping some breadcrumbs into the oil, if they sizzle then the oil is ready.

Carefully slide your breaded pork cutlet into the oil and allow it to cook for a few minutes before flipping it over. Let the other side cook for a few more minutes until the whole tonkatsu turns a golden colour. Place your tonkatsu on a wire rack and remove any excess oil by patting down with kitchen paper.

Finally cut the meat into bite-size strips and serve with cooked rice on the side or, alternatively, place it on top of bowl of steamed rice to make a Miso Katsu Donburi.

Tips and Information

• If you use dried panko breadcrumbs, try mixing the panko with a little milk for an enhanced taste.
• Use our tonkatsu cutlet coating if you want to avoid deep-frying.

Recipe: Pork Rib Stewed in White Miso Sauce

Today’s recipe is a favorite of mine: Pork Rib stewed in white miso sauce.

This is a healthy pork dish that actually drains off much of the pork fat through the hours of cooking time, yet retains the rich flavor of the meat deliciously highlighted by the essence of white miso paste.

Kakuni: Pork Ribs in White Miso Sauce


  • 1 pound pork rib meat
  • 1 cup Hakkaisan Sake
  • 3-4 slices of fresh ginger root
  • 1 green onion
  • 2 cups dashi (Japanese fish stock)
  • 5 oz. white miso*
  • 2 tbs light soy sauce**
  • a handful of spinach
  • hot mustard to taste

*If you don’t have white miso, you can substitute 3.5 ounces of regular miso but add 1 oz. brown sugar

**If you don’t have light soy sauce, you can substitute 1 teaspoon regular Soysauce

Recipe Instructions

1. Cut pork into 1.5 inch blocks.
Put pork blocks, ginger, green onion, Hakkaisan Sake and enough water to cover the meat into a pot and bring to boil.

2. Move pork and liquids to an oven safe dish.
Cover the dish with aluminum foil and cook in the oven for 3 hours at 250F
During cooking, add hot water if needed to keep the pork covered with liquid.
Note: If preferred, you can cook in the pressure cooker for 30 to 40 minutes instead of in the oven.

3. Remove pork onto a tray and let cool.
Once cool, gently wash pork in a bowl of water to remove any sediment from the cooking liquid.

4. Put pork with 2 cups of dashi soup stock in a separate pot and bring to boil.

5. Move pork and dashi liquid into a clean oven safe dish.
Dissolve Miso paste and Soy Sauce into the dashi liquid.
Cover the surface with wax paper and cook in the oven for 30 minutes at 300F.

6. Serve when slightly cooled down.
Garnish with boiled spinach and hot mustard.

  1. Chop up the garlic.
  2. Spread the sesame oil (or vegetable oil) on a frying pan, add the chopped garlic.
  3. After the scent of garlic comes out, add the minced pork in the pan, cook it on a medium heat for 4-5 minutes. Stir it occasionally.
  4. Turn it off, add Miso (Soybean Paste), sugar, salt, and pepper (if you like) in the pan.
  5. Then, turn the heat on again, stir and cook for a few minutes on a small to medium heat.
  6. After turning it off, finally put sesame seeds and mix well.

Miso is one of the most frequently used ingredients for Japanese food. You can but it at the supermarkets, but also can make it at home. More details, please read the article below:

Miso Mushroom Pork Recipe

(Printable recipe)
By Christine’s Recipes
Prep time: 10 mins
Cook time: 15 mins
Yield: 2 to 3 serves

  • 200 gm thinly sliced pork (I used the frozen pork slices for Shabu-shabu )
  • 1 tsp minced garlic
  • ½ onion, julienned
  • ½ capsicum, julienned
  • 145 gm oyster mushrooms
  • 1½ tsp light soy sauce
  • 1 tsp fresh grated ginger juice
  • 1 tsp sesame oil
  • 2 Tbsp white miso paste
  • 2½ Tbsp water
  • 1 Tbsp mirin
  • 1 Tbsp sake
  • 1 tsp sugar
  • 1 tsp light soy sauce
  1. Cut the pork slices into shorter sections. Mix with marinade well. Set aside for 15 minutes.
  2. Mix all the sauce ingredients well. Set aside.
  3. Heat oil in a frypan over medium-high heat. Saute garlic and onion. Place pork slices in the pan and immediately spread into one layer, not overlapping each other. Pan-fry until both sides change colour. You don’t need to cook through the pork at this stage as it’ll continue cooking with other ingredients later on.
  4. Push the pork to sides of wok. Add oil in the middle. Saute capsicum and oyster mushrooms. Cover and cook for 1 to 2 minutes. You’ll find some moist and steam releasing from the pork and vegetables. Keep an eye on it and don’t let it get burnt.
  5. Remove the lid. Pour in the sauce. Bring it to boil. Done. Serve hot.
  • Don’t cook miso too long, as you want to keep as many good and healthy cultures of bacteria inside. Miso paste is available at Asian grocers.
  • The saltiness of miso paste is different from brand to brand. Adjust the amount accordingly.
  • You might like to use fresh mushrooms or other kinds of mushrooms.

***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter.

Pork Medallions with Miso-Mushroom Sauce

Place 1/4 cup flour on a large plate and dredge pork slices in it, shaking off the excess.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the pork and cook until golden, crispy and just barely pink in the center, 2 to 3 minutes per side. Transfer the pork to a plate tent with foil to keep warm.

Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add shiitake and white mushrooms and cook, stirring often, until softened and beginning to brown, 5 to 7 minutes. Sprinkle the remaining 2 tablespoons flour over the mushrooms stir to coat. Add broth, sake, vinegar and pepper and bring to a simmer over high heat, stirring often. Reduce heat and continue simmering, stirring occasionally, until the sauce is thickened and slightly reduced, 4 to 6 minutes. Stir in scallions and miso. Return the pork to the pan, turn to coat with the sauce, and simmer until heated through, about 1 minute. Serve the pork topped with the sauce.

Ingredient Note: Sake: A dry rice wine generally available where wines are sold. Junmai, a special designation for sake, denotes sake brewed from rice that has been milled less than other special-designation sakes. More pure than other sakes, junmai has no distilled alcohol added. It is characterized by a well-rounded, rich flavor and body and more acidity than most sakes.

Miso: Fermented bean paste made from barley, rice or soybeans used in Japanese cooking to add flavor to dishes such as soups, sauces and salad dressings. A little goes a long way because of its concentrated, salty taste. Miso is available in different colors, depending on the type of grain or bean and how long it's been fermented. In general, the lighter the color, the more mild the flavor. It will keep, in the refrigerator, for more than a year.