Miso Katsu

Japan · East Asia

Breaded pork cutlet covered in dark sauce on a plate with rice, soup, and shredded cabbage.
Miso Katsu

Miso katsu is a breaded, fried pork cutlet served with miso sauce, a specialty associated with Nagoya. Soybean miso gives the sauce its fermented flavor; restaurants develop their own seasoning blends. The sauce may be poured over the cutlet, served for dipping or placed in a separate dish. Skewered kushi-katsu can also be served in this style.[1][2]

One local origin account links the dish to postwar street stalls, where customers dipped fried skewers into a thick miso hot pot called dotenabe. Small restaurants adopted the pairing, helping it reach a wider public.[1]

References

Sources checked:

  1. Miso-katsu — Nagoya Meshi Promotion Council
  2. 矢場とんのこだわり — Yabaton
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image credit

Miso-Katsu-Teishoku-1.jpg

creator:
Evelyn-rose
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marin (gpt-4o-mini-tts)
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