Miso Katsu is a beloved Japanese dish that presents a crispy and fried pork cotto (Tonkatsu) seasoned with a rich and salted sauce based on miso. The combination of crunchy pork and bold misery sauce, sweet and salt is irresistible and has captured the hearts (and appetites) of many throughout Japan. Originally a local specialty of Nagoya in the prefecture of Aichi, Miso Katsu has grown well beyond its regional roots and can now be found in the main cities of the country.
What’s from Miso Katsu and how does it have the flavor?
Many people who are familiar with Japanese cuisine already know and love Tonkatsu, the delicious fried pork coola. While Tonkatsu is quite tasty to have fun alone with the classic spicy tonkatsu sauce, Miso Katsu brings him to the next level with a rich and full -bodied miso topping that adds a outbreak of extra flavor. The key ingredient is Miso red (also known as Corn), a deeply salted fermented soybean, reddish brown which is particularly popular in the prefecture of Aichi. Known for its bold and salty and intense umami flavor, Red Miso plays a vital role in many traditional Japanese dishes. If combined with the sweetness of sugar and Mirin, it creates a sweet sauce and perfectly balanced salt which is simply irresistible. It is this tasty harmony that makes Miso Katsu so only special and undeniably delicious.
Miso Katsu is a local dish from Nagoya. While its exact origins are not clear, the first known documents suggest that it may have been served until before the Second World War. A restaurant often mentioned in local and online newspapers as “Originator” of Miso Katsu is a Japanese restaurant in western style in Tsu City, in the prefecture of Mia, about 80 kilometers from Nagoya. According to their report, Miso Katsu was created by the owner of the restaurant around 1965, as an effort to adapt Yōshoku (Western -style cuisine) to adapt better to Japanese tastes.
Regardless of the fact that this is the true hometown of Miso Katsu, one thing is certain: the dish was born near the heart of the town of Miso Rosso. This is only appropriate, since red mischo is the essential ingredient behind the deep and salty flavor of the dish and the lasting charm.
Tips and replacements with Miso Katsu
- Protein swap : Miso Katsu is traditionally made with pork, but feel free to change it! Chicken or beef are excellent alternatives. The flavor will be different, but still absolutely delicious.
- Condiment note : If you are using our Tonkatsu recipe as a base, consider the reduction of salt to season the meat. The miso sauce is quite bold and salted alone, so follow exactly the original dressing could make the dish too salty overall.
- Miso options : Can’t find the red mischo? No problem! Awase Miso (a mixture of red and white miso) is a good substitute. The flavor will be much milder, but still rich in that distinct taste of miso.
- Adjustment of sweetness : Our sauce recipe offers a well balanced flavor, but feel free to modify it to your tastes. Do you want it a little sweeter? Add the sugar gradually: remember, you can always add more, but you can’t pull it out once it is inside!
Other recipes like Miso Katsu
Regional dish of Nagoya, a breaded and fried pig coola topped with a rich miso sauce.
Add all the ingredients for the red miso sauce in a pot and cook until the sauce is slightly thickened. Set aside.
Prepare two portions of Tonkatsu following the recipe above.
Dishes the tonkatsu and pour the sauce above.
