Pork Katsu with Miso Corn & Silky Pea Shoot Gravy
Prep. Time:
35 mins
Baking Time:
30 mins
Total Time:
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
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.
