Recipes, re-invented from cooking shows

Pork Katsu with Miso Corn & Silky Pea Shoot Gravy

Name: Pork Katsu with Miso Corn & Silky Pea Shoot Gravy
Prep time: 35 mins
Cook time: 30 mins
Total time: 65 mins

Prep. Time:

Baking Time:

Total Time:

35 mins

30 mins

65 mins

Serves:

Serves 4

We saw Katianna create this wonderful summer dish in the opening week of Season 22 of Top Chef ™,

Pro Tips:

For extra-crispy katsu: double-fry method (325°F for 3 minutes, rest 2 minutes, then 340°F for 2 minutes)
Make gravy first and keep warm in thermos or double boiler
Use meat thermometer for perfect doneness
Warm plates in 200°F oven for restaurant presentation

Wine Pairing: Crisp Riesling or Japanese lager beer

Ingredients

FOR THE PREMIUM PORK KATSU:
4 boneless pork loin chops (6 oz each), pounded to ½-inch thick
1 cup all-purpose flour
2 tablespoons cornstarch
3 large eggs, beaten
2 tablespoons milk
2½ cups fresh panko breadcrumbs
1 teaspoon kosher salt
½ teaspoon white pepper
½ teaspoon garlic powder
Neutral oil for frying (peanut or vegetable, about 3 cups)

FOR THE MISO CORN
4 ears fresh corn, kernels removed (or 3 cups frozen corn, thawed)
2 tablespoons unsalted butter
1 tablespoon neutral oil
2½ tablespoons white miso paste
1 tablespoon mirin
1 teaspoon toasted sesame oil
1 teaspoon honey
3 green onions, sliced thin (whites and greens separated)
1 tablespoon toasted sesame seeds

FOR THE SILKY PEA SHOOT GRAVY:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups warm chicken stock
⅔ cup heavy cream
2½ cups fresh pea shoots (or baby spinach), chopped
2 tablespoons light soy sauce
1½ tablespoons white miso paste
1 tablespoon rice vinegar
1 teaspoon mirin
½ teaspoon garlic powder
Pinch of white pepper
Salt to taste

FOR THE QUICK PEACH KIMCHI
2 ripe but firm peaches, sliced into thin wedges
1½ tablespoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon gochugaru (Korean chili flakes)
½ teaspoon sugar
¼ teaspoon kosher salt
1 teaspoon fresh ginger, grated

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Instructions

PEACH KIMCHI (30 MINS AHEAD)
Combine all kimchi ingredients in a bowl, tossing gently to coat peaches evenly.
Let marinate at room temperature for 30 minutes, stirring occasionally.

PORK KATSU:
Pat pork chops completely dry and season both sides with salt and white pepper. Let rest 10 minutes.
Set up enhanced breading station:

Station 1: Mix flour, cornstarch, and garlic powder
Station 2: Whisk eggs with milk for better adhesion
Station 3: Fresh panko breadcrumbs

Dredge each chop: flour mixture → egg mixture → panko, pressing gently but firmly.
Rest breaded chops on a wire rack for 5 minutes to set coating.
Heat oil to 340°F in a heavy pot or deep skillet (use thermometer for accuracy).
Fry chops 3-4 minutes per side until deep golden brown and internal temp reaches 145°F.
Transfer to clean wire rack over paper towels. Keep warm in 200°F oven.

PREPARE THE MISO CORN
Heat butter and neutral oil in a large cast-iron skillet over medium-high heat.
Add corn kernels in single layer. Cook without stirring for 2-3 minutes until lightly charred.
Stir and continue cooking 2-3 minutes more.
Meanwhile, whisk together miso paste, mirin, sesame oil, and honey until smooth.
Add white parts of green onions to corn, cook 30 seconds.
Remove from heat, add miso mixture and toss to coat evenly.
Garnish with green parts of scallions and sesame seeds. Keep warm.

SILKY PEA SHOOT GRAVY:
In a heavy-bottomed saucepan, melt butter over medium heat.
Whisk in flour and cook 2-3 minutes, stirring constantly, until light golden (blonde roux).
Gradually whisk in warm chicken stock, ensuring no lumps form.
Bring to gentle simmer and cook 5 minutes until thickened.
In small bowl, whisk miso paste with ¼ cup of the hot stock until completely smooth.
Whisk miso mixture back into gravy along with cream, soy sauce, mirin, and garlic powder.
Simmer 3-4 minutes until silky and coats the back of a spoon.
Add chopped pea shoots and cook just until wilted, about 1 minute.
Remove from heat, stir in rice vinegar, and season with white pepper and salt.
Strain through fine-mesh sieve for ultimate smoothness (optional but recommended).

TO SERVE:
Slice katsu diagonally into ¾-inch strips using sharp knife.
Fan katsu slices on warmed plates alongside a mound of miso corn.
Drizzle warm gravy generously over katsu and around the plate.
Garnish with marinated peach kimchi and any remaining green onions.
Serve immediately while katsu is crispy.