Low Sodium Miso Katsu
Discover a healthier twist on a Japanese favorite with this flavorful Low Sodium Miso Katsu recipe! Perfect for those seeking reduced sodium options without sacrificing taste, this dish features crispy, golden pork loin chops coated in panko breadcrumbs and drizzled with a rich, umami-packed miso sauce made from low sodium soy sauce and brown rice miso paste. Tender shreds of fresh cabbage and vibrant green onion garnish add a refreshing crunch, while the sweet and tangy balance of rice vinegar and honey in the sauce offers irresistible depth. Ready in just 35 minutes, this easy-to-make katsu is a satisfying meal for two that pairs beautifully with steamed rice or a light salad. Whether you’re cooking for a weeknight dinner or a special occasion, enjoy the perfect blend of savory and wholesome in every bite!
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Recipe Information
Ingredients
- 2 pieces Boneless pork loin chops
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Brown rice miso paste (low sodium)
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 Eggs
- 0.25 cup Vegetable oil
- 1 cup Cabbage
- 2 tablespoons Green onions
- 1 tablespoon Sesame seeds
Instructions
Pound the pork loin chops until they are about 1/4 inch thick using a meat mallet or rolling pin.
In a small bowl, combine the low sodium soy sauce, brown rice miso paste, rice vinegar, and honey. Stir until the miso paste is fully dissolved. Set aside.
Place the flour, beaten eggs, and panko breadcrumbs into separate shallow bowls.
Coat each pork chop first in flour, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs. Press the breadcrumbs firmly onto the pork to ensure they stick well.
Heat the vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, add the breaded pork chops and cook for about 3-4 minutes on each side, until golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
To serve, slice the katsu into strips. Arrange lined strips on a plate alongside thinly shredded cabbage.
Drizzle the miso sauce over the katsu or serve on the side for dipping.
Garnish with sliced green onions and a sprinkle of sesame seeds.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 2175 mg | 95% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 26.6 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 180 mg | 14% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
