Join us for miso katsu! Miso katsu is fried pork cutlet covered with a delicious miso sauce. Typically served with shredded cabbage and white rice, we'll round out this famous Nagoya dish with homemade sunomono (cucumber pickles)! 

Check the ingredients list before registering.  Once registered you will receive a confirmation email with the Zoom link. We will send the recipe card a week before the class.

Ingredients (serves two)

• 2 slices pork loin
• 80g panko breadcrumbs
• 1 egg
• 20g flour
• 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 1/2 tbsp sugar
• 1 tsp white sesame seeds (optional)
• 2 tsp water 
• cucumber
• 5g dried seaweed wakame
• 2 tsp salt
• 2 tsp rice vinegar
• 2 tsp mirin
• 2 tsp ususkuchi soy sauce
• sesame seeds to sprinkle

This cooking class is part of our Beyond Tokyo series. Beyond Tokyo is brought to you by The Japan-America Society of Washington DC for Sakura Matsuri 2021 - Year in Bloom. To learn more visit www.sakuramatsuri.org.