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1
Combine the Hatcho miso and the sweeter shiro or awase miso in a small saucepan at a 1:2 ratio (one part Hatcho to two parts sweeter miso). Add the dashi, mirin, sake, and sugar. Set over medium-low heat and stir continuously, dissolving the miso pastes fully into the liquid. Cook until the sauce thickens to a smooth, pourable glaze that coats the back of a spoon without clumping — it must flow smoothly when tilted. Remove from heat and reserve.
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2
Pat the pork loin slices dry. Dredge each piece through flour, shake off any excess, pass through beaten egg, then press firmly into the panko breadcrumbs to achieve a thick, even coating on all surfaces. The coating should adhere uniformly with no bare patches visible.
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3
Heat the oil in a deep, heavy pan to frying temperature (standard tonkatsu frying depth). Lower the coated cutlets carefully into the oil. Fry, turning once, until the panko crust is a deep, even golden-amber and the cutlet floats slightly in the oil — the sound of frying will diminish as surface moisture is expelled, indicating the crust has set.
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4
Remove the cutlets and drain on a rack — never on paper that traps steam beneath the crust. Rest briefly. The panko coating must remain fully crisp and dry to the touch before sauce is applied.
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5
Transfer the cutlets to plates. Spoon the warm miso katsu sauce directly over the surface of each cutlet at the moment of service — the sauce is never applied before or during frying. The sauce should flow across the cutlet in a smooth, glossy coat without pooling in excess or clumping. Serve immediately as the centre of a Nagoya-meshi teishoku set with steamed rice and miso soup.