Rolled Pork Cutlet, MISO Flavor 　　　(Miso Tonkatsu)
320g sliced pork (buta-niku)
a pinch salt (shio)
a pinch pepper (koshou)
4 tbsp red miso (aka-miso)
	3 tbsp sake
	3 tbsp mirin
	1/2 tbsp soy sauce (shouyu)
	1 tbsp sugar (satou)
10 beaf steak leaves (ao-jiso)
60g flour (komugi-ko)
1 egg (tamago)
50cc milk (gyuunyuu)
80g bread crumbs (pan-ko)
salad oil (sarada-yu)
1. Double-boil red miso, sake, sugar, soy sauce and mirin in a double saucepan to make the sweatened miso. 2. Sprinkle salt and pepper over the sliced pork. Place a beef steak leaf on the pork, spread the sweatned miso and fold in 3 layers. 3. Dredge the pork with flour, soak in egg and milk and crumb. 4. Deep-fry the pork until lightly browned. Serves 4