This Addictive Japanese Miso Katsu Bowl is My New Air Fryer Obsession!

Welcome back to my channel! Today, I’m sharing a recipe for Miso Katsu Don. Usually, Tonkatsu (Japanese pork cutlet) is deep-fried, but we are going to use an air fryer to make it lighter, easier, and super crispy!

The secret to this dish is the sweet and savory Miso Sauce. It goes perfectly with the crispy pork and fluffy rice. Let’s get cooking!

Ingredients (1 Serving)

Here is what you will need. I’ve included US measurements for easier shopping!

The Pork:

• Pork Loin (Thick slice): 100g (3.5 oz)

• Salt & Pepper: A dash

• Flour (for dusting): 1 tsp

The Batter:

• Flour: 1 tbsp

• Oil (Any neutral oil): 1 tbsp

• Beaten Egg: 1.5 tbsp

The Coating:

• Panko (Japanese breadcrumbs): 2–3 tbsp

• Oil Spray: As needed

The Miso Sauce:

• Tonkatsu Sauce: 1 tbsp

• Miso Paste: 1 tbsp

• Honey: 1–2 tsp (Adjust to your preferred sweetness)

Instructions

1. Season the Pork: Sprinkle salt and pepper on both sides of the pork loin. Whisk the egg well in a small bowl, making sure the yolk and white are completely combined.

2. Make the Batter: In a separate bowl, mix the batter ingredients (1 tbsp flour, 1 tbsp oil, and 1.5 tbsp beaten egg) until smooth.

3. Coat the Pork: First, lightly dust the pork with 1 tsp of flour, ensuring the sides are coated too. Next, dip the pork into the batter mixture, and finally, coat it generously with Panko breadcrumbs.

4. Air Fry Preparation: Spray both sides of the breaded pork with oil and place it in the air fryer basket.

5. Cook: Cook at 200°C (392°F) for 7 minutes. Flip the pork over and cook for another 7 minutes until golden brown.

6. Make the Sauce: While the pork is cooking, mix the Tonkatsu sauce, Miso paste, and honey in a small bowl.

7. Assemble and Serve: Once the pork is done, cut it into bite-sized strips. Place some steamed rice in a bowl, top it with the cutlet, and drizzle the Miso sauce over the top. Enjoy!

💡 Chef’s Tips (Hitokuchi Memo)

• The Egg: When preparing the egg for the batter, beat it very thoroughly. If the white and yolk are completely mixed, it will adhere to the meat much better.

• The Sides Matter: When dusting the pork with the initial flour, don’t forget the edges! Coating the sides ensures the batter sticks everywhere, keeping the juices locked in.

• Sauce Customization: The sweetness of the sauce depends on the honey. Start with 1 teaspoon and add more if you like a sweeter flavor!