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)!

Friday, August 6


*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.



  • 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