Miso katsu
味噌カツDish
Miso katsu is a pork cutlet under a sweet, dark sauce of the region's bean miso, and Nagoya and Tsu both say they served it first.
Where to eat Miso katsu · 1 place
Nagoya cooks make the sauce from mame miso, the dark soybean miso of the Tokai region, mixed with stock and sugar until each shop's version tastes its own. Some pour it over the cutlet. Others dip the cutlet in a pot of sauce, and Western-style restaurants may bring it on the side.
Nobody agrees where it started. A Nagoya guidebook described a miso-sauced cutlet in 1967, and Tsu's Cattleya says it plated the dish in 1965. Another Nagoya story begins at post-war stalls where customers dipped kushikatsu into doteni, and Yabaton served miso katsu from its opening in 1947.
Quick answers about Miso katsuよくある質問
How do you order Miso katsu?
At Yabaton, ask for the waraji tonkatsu, and order it half miso and half sauce if you want both.
When is Miso katsu in season?
Miso katsu: All year.
Where can you eat Miso katsu in Japan?
Places we list for Miso katsu include Yabaton Yabacho Honten.