How can I make miso-katsu... the Nagoya dish of pork cutlet covered with a red miso based sauce? Any recipes?

I got addicted to it in Nagoya and now want to make it at home!How can I make miso-katsu... the Nagoya dish of pork cutlet covered with a red miso based sauce? Any recipes?
MISO KATSU





4 pork cutlets, pounded thin


6 TBS dark miso paste


1/3 C sugar


1/4 mirin (sweet japanese rice wine)


1/4 C sake


oil, enough to deep fry


panko (japanese bread crumbs)


3 eggs


milk





Mix the miso paste, sugar, mirin and sake.


Beat eggs and add a little milk.


Dip cutlets in egg mixture, then smother with panko.


Deep fry in hot oil, until cooked.


Quickly dip cutlet in miso mixture., or pour sauce over..





How can I make miso-katsu... the Nagoya dish of pork cutlet covered with a red miso based sauce? Any recipes?
Miso is a fermented mix made from soybeans..I think. Its the brown paste that you may have seen in miso soup...I can't go any deeper than this.


Katsu is deep fried pork cutlets. Put the miso on top of the katsu and VIOLA! miso katsu. (It tastes better than it sounds