Miso Katsu is a cherished Japanese dish featuring a crispy, deep-fried pork cutlet (Tonkatsu) generously topped with a savory red miso-based sauce. The delightful combination of crunchy panko-breaded pork and the bold, sweet-and-salty miso sauce is simply irresistible, winning the hearts and appetites of many across Japan. Originally a local specialty from Nagoya in Aichi Prefecture, Miso Katsu has transcended its regional origins and can now be enjoyed in major cities throughout the country.
What is Miso Katsu and How Does it Taste?
Many enthusiasts of Japanese cuisine are already familiar with Tonkatsu—the delicious, deep-fried pork cutlet. While Tonkatsu is flavorful enough to be enjoyed on its own with the classic tangy Tonkatsu sauce, Miso Katsu elevates this experience with a rich, full-bodied miso topping that adds an extra burst of flavor. The star ingredient is red miso (known as aka miso), a deeply savory, reddish-brown fermented soybean paste particularly popular in Aichi Prefecture. Renowned for its bold, salty taste and intense umami, red miso is a vital component in many traditional Japanese dishes. When combined with the sweetness of sugar and mirin, it creates a perfectly balanced sweet-and-salty sauce that is simply irresistible. This harmonious blend of flavors is what makes Miso Katsu uniquely special and undeniably delicious.
Miso Katsu is a signature dish of Nagoya. While its exact origins remain somewhat unclear, the earliest known references suggest that it may have been served as early as before World War II. One restaurant frequently mentioned in local newspapers and online as the “originator” of Miso Katsu is a Western-style Japanese eatery in Tsu City, Mie Prefecture—approximately 80 kilometers from Nagoya. According to their account, Miso Katsu was developed by the restaurant’s owner around 1965, as an attempt to adapt Yōshoku (Western-style cuisine) to better fit Japanese palates.
Regardless of whether this is the true birthplace of Miso Katsu, one fact is certain—the dish was born close to the heart of red miso country, which is fitting since red miso is the essential ingredient that contributes to the dish’s deep, savory flavor and lasting appeal.
Tips and Substitutions for Miso Katsu
- Protein Swap: Miso Katsu is traditionally made with pork, but feel free to experiment! Chicken or beef make excellent alternatives. The flavor will differ, but they will still be absolutely delicious.
- Seasoning Note: If you’re using a Tonkatsu recipe as your base, consider reducing the salt used to season the meat. The miso sauce is quite bold and salty on its own, so adhering strictly to the original seasoning might result in an overly salty dish.
- Miso Options: Can’t find red miso? No worries! Awase miso (a blend of red and white miso) is a suitable substitute. The flavor will be milder, yet still rich in that distinct miso essence.
- Adjusting Sweetness: Our sauce recipe provides a well-balanced sweet-and-salty flavor, but feel free to adjust it to your liking. If you prefer a sweeter sauce, gradually add sugar—remember, you can always add more, but you can’t take it out once it’s in!
More Recipes Like Miso Katsu
Regional dish from Nagoya, a breaded and deep-fried pork cutlet topped with a rich, red miso-based sauce.
Red Miso Sauce
- 2 Tbsp red miso paste (Haccho miso if available)
- 2 Tbsp mixed miso paste (Awase)
- 3 Tbsp sugar
- 3 Tbsp sake
- 3 Tbsp mirin
- 1/ cup water
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Combine all the ingredients for the red miso sauce in a pot and cook until the sauce thickens slightly. Set aside.
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Prepare two servings of Tonkatsu following the recipe above.
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Plate the Tonkatsu and pour the sauce over the top.
