Low Sodium Miso Katsu

Dive into the ultimate balance of flavor and health with this Low Sodium Miso Katsu recipe, a lightened-up twist on the classic Japanese comfort food. Tender boneless pork loin chops are coated in a crispy, golden panko crust and paired with a rich, umami-packed miso sauce made from low-sodium soy sauce and brown rice miso paste. Perfectly seared to crunchy perfection, this dish is served alongside a refreshing bed of shredded cabbage and topped with green onions and sesame seeds for added freshness and texture. With hints of honey and rice vinegar in the sauce, each bite delivers a delightful combination of savory and mildly sweet flavors. Ready in just 35 minutes, this recipe is perfect for a quick dinner that feels indulgent yet stays low in sodium without compromising taste.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

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

Directions

Step 1

Pound the pork loin chops until they are about 1/4 inch thick using a meat mallet or rolling pin.

Step 2

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.

Step 3

Place the flour, beaten eggs, and panko breadcrumbs into separate shallow bowls.

Step 4

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.

Step 5

Heat the vegetable oil in a large skillet over medium-high heat.

Step 6

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.

Step 7

To serve, slice the katsu into strips. Arrange lined strips on a plate alongside thinly shredded cabbage.

Step 8

Drizzle the miso sauce over the katsu or serve on the side for dipping.

Step 9

Garnish with sliced green onions and a sprinkle of sesame seeds.

Nutrition Facts

Serving size	(700.0g)

Amount per serving	% Daily Value*
Calories	1644.5

Total Fat 95.3g	0%
Saturated Fat 20.5g	0%
Polyunsaturated Fat 35.7g
Cholesterol 508mg	0%
Sodium 2175.2mg	0%
Total Carbohydrate 120.9g	0%
Dietary Fiber 8.1g	0%
Total Sugars 26.6g
Protein 80.9g	0%

Vitamin D 82IU	0%
Calcium 180.1mg	0%
Iron 10.1mg	0%
Potassium 1232.1mg	0%

*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.

Source of Calories

Fat: 51.5%

Protein: 19.4%

Carbs: 29.0%