Miso Katsu
A miso katsu egy jap谩n 茅tel, amely a pan铆rozott sert茅sborda 茅s a gazdag, s贸s miso sz贸sz kombin谩ci贸j谩n alapul. A miso katsu gyorsan elk茅sz铆thet艖 茅s t枚k茅letes v谩laszt谩s azok sz谩m谩ra, akik szeretn茅k kipr贸b谩lni a jap谩n konyha k眉l枚nleges 铆zvil谩g谩t. Az 茅tel gazdag miso 铆ze 茅s a ropog贸s sert茅sborda text煤r谩ja t枚k茅letes harm贸ni谩t alkot. A miso katsu hagyom谩nyosan rizssel 茅s savany煤s谩ggal ker眉l t谩lal谩sra, de sokan sal谩t谩val is szeretik. Az 茅tel rendk铆v眉l 铆nycsikland贸 茅s gazdag, 铆gy egy egyszer疟 茅tkez茅sb艖l is k眉l枚nlegess茅 v谩lik.
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Elk茅sz铆t茅si L茅p茅sek
1
Preheat the oil in a deep pan to 170掳C for frying.
Make sure the oil is hot enough by testing with a small piece of breadcrumb. If it bubbles and rises to the surface quickly, the oil is ready.
2
Season the pork chops with soy sauce and sesame oil, then dredge in the flour, dip in the beaten egg, and coat with panko breadcrumbs.
For a crunchier coating, press the panko breadcrumbs onto the pork chops to ensure they stick well.
3
Carefully fry the pork chops in the hot oil for about 4-5 minutes on each side, or until golden brown and crispy.
Fry the pork chops in batches if necessary, ensuring the oil temperature stays consistent.
4
Once fried, drain the pork chops on a paper towel to remove excess oil.
Let the pork chops rest for a minute to allow the juices to redistribute.
5
In a separate pan, combine miso paste, dashi broth, and sugar. Bring it to a simmer until the miso dissolves and the sauce thickens.
You can adjust the sweetness of the sauce by adding more sugar if you prefer.
6
Once the sauce is ready, pour it over the fried pork chops.
You can drizzle the sauce generously for more flavor.
7
Serve the miso katsu with shredded cabbage on the side.
For an authentic touch, serve with a side of rice and pickles.
