“Miso Katsu”—just hearing the name conjures up the image of crispy tonkatsu (pork cutlet) drizzled with a rich miso sauce, making your mouth water. This dish is a beloved local specialty in Nagoya, Aichi Prefecture.

History

Miso katsu originated in post-war Nagoya, where the city’s miso culture combined with tonkatsu to create this unique dish. The famous “Yabaton” restaurant is known for popularizing miso katsu.

Characteristics

Miso katsu features a thick, red miso-based sauce poured over crispy tonkatsu. The sauce, made from Hatcho miso, is sweet and savory, perfectly complementing the crunchiness of the pork cutlet. Each restaurant has its unique recipe, adding to the dish’s appeal.

Preparation

To prepare miso katsu:

1. Prepare the Tonkatsu: Season pork loin with salt and pepper, coat in flour, beaten eggs, and breadcrumbs.
2. Fry: Deep-fry at 180°C until crispy and drain excess oil.
3. Make the Sauce: Mix Hatcho miso, sugar, mirin, and sake, then simmer to create a thick sauce.
4. Finish: Drizzle the sauce generously over the tonkatsu.

Nutritional Value

Miso katsu is high in protein, and the fermented miso adds nutritional benefits, including B vitamins and minerals. However, as a fried dish, it is relatively high in calories, so moderation is key.

Cultural Significance

Miso katsu is a symbol of Nagoya’s culinary culture, with many renowned restaurants like “Yabaton” and “Maruya Honten” serving this dish. It is also a popular home-cooked meal, enjoyed by locals and visitors alike.

Conclusion

Miso katsu, with its rich miso sauce and crispy pork cutlet, is a standout dish representing Nagoya’s culinary heritage. Despite its simple ingredients and preparation, it offers a deeply satisfying taste. Experience the delightful flavors of miso katsu and enjoy a special moment with this iconic dish.

4o