Steps

1. In a bowl, combine Mirin (Sweet Rice Wine) 2 tbsp and Sugar 1 tbsp. Microwave on high (600W) for 40 seconds to dissolve the sugar and evaporate the alcohol.
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2. To the heated mixture, add Red Miso Paste 1 tbsp, Toasted Sesame Seeds 2 tbsp, Water 3 tbsp, and Dashi Powder 1/3 tsp. Mix well to create the miso sauce.
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3. In a separate bowl, whisk together Egg 1 and Water 2 tbsp.
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4. Gradually add All-Purpose Flour 4 tbsp to the egg mixture, stirring constantly to avoid lumps, and mix well to create a batter.
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5. Cut Pork Loin 6 slices (180g) in half lengthwise. Season both sides with Salt (to taste) and Black Pepper (to taste).
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6. Dip the cut pork slices into the batter. **(Tip!)** Letting excess batter drip off will help the breadcrumbs adhere better.
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7. Coat the batter-dipped pork slices evenly with Panko breadcrumbs.
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8. Heat a generous amount of oil in a frying pan over medium heat.
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9. Once the oil is hot, place the breaded pork slices in the pan and cook until the bottom is golden brown.
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10. Flip the pork slices and cook the other side until evenly golden brown.
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11. Remove from the pan once both sides are browned and drain excess oil.
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12. Cook the remaining pork slices in the same manner and drain the oil.
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13. Dip one side of the drained pork cutlet into the miso sauce. **(Tip!)** Coating only one side allows for a balanced flavor and a crispy texture.
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14. Arrange on a plate and serve with shredded cabbage or other vegetables as desired. Ready to enjoy!
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