Miso Katsu
Miso katsu is a deep-fried pork cutlet served under a thick, glossy sauce made from Nagoya’s dark red hatcho miso, sweetened and loosened with dashi. Sweeter and heavier than the usual tonkatsu sauce.
FRIED FOODS
ABOUT
Miso katsu is a deep-fried pork cutlet served under a thick, glossy sauce made from Nagoya’s dark red hatcho miso, sweetened and loosened with dashi. Sweeter and heavier than the usual tonkatsu sauce.
DIETARY NOTES
VegetarianVEGETARIAN
Not vegetarianBreaded pork cutlet under a sweet red-miso sauce made with dashi and mirin.
PorkPORK
Contains pork or pork-derived ingredients (lard, tonkotsu broth).
AlcoholALCOHOL
Cooked with mirin and/or sake. Most of the alcohol cooks off, but not all of it.
AllergensCOMMON ALLERGENS
Wheat / glutenEggSoyFish
General guidance for the standard version of this dish. Recipes vary by shop and region — always confirm with the restaurant if you have an allergy or a religious dietary requirement.
WHERE TO EAT
DETAILS
OriginORIGIN
A Nagoya specialty said to have started at postwar oden stalls, where customers dipped their fried skewers into the simmering miso pot.
How to EatHOW TO EAT
Served over shredded cabbage with rice and miso soup. Some shops bring the sauce on the side so you can control how much soaks into the crust.
FrequencyFREQUENCY
Moderate — Seen at specialty shops
PricePRICE
¥900〜¥1,500