Miso Katsu is a beloved Japanese dish that features crispy, deep-fried pork cutlet (Tonkatsu) topped with a rich, savory red miso-based sauce. The combination of the crunchy panko-breaded pork and the bold, sweet-and-salty miso sauce is irresistible—and has captured the hearts (and appetites) of many across Japan. Originally a local specialty from Nagoya in Aichi Prefecture, miso katsu has grown far beyond its regional roots and can now be found in major cities throughout the country.
What’s Miso Katsu and how does it taste like?
Many people familiar with Japanese cuisine already know and love Tonkatsu—the delicious, deep-fried pork cutlet. While tonkatsu is flavorful enough to enjoy on its own with the classic tangy Tonkatsu sauce, Miso Katsu takes it to the next level with a rich, full-bodied miso-based topping that adds an extra burst of flavor. The key ingredient is red miso (also known as aka miso), a deeply savory, reddish-brown fermented soybean paste that’s especially popular in Aichi Prefecture. Known for its bold, salty taste and intense umami, red miso plays a vital role in many traditional Japanese dishes. When combined with the sweetness of sugar and mirin, it creates a perfectly balanced sweet-and-salty sauce that’s simply irresistible. It’s this flavorful harmony that makes Miso Katsu so uniquely special—and undeniably delicious.
Miso Katsu is a signature local dish of Nagoya. While its exact origins are unclear, the earliest known records suggest it may have been served as far back as before World War II. One restaurant often cited in local newspapers and online as the “originator” of miso katsu is a Western-style Japanese eatery in Tsu City, Mie Prefecture—about 80 kilometers from Nagoya. According to their account, Miso Katsu was created by the restaurant’s owner around 1965, as an effort to adapt Yōshoku (Western-style cuisine) to better suit Japanese tastes.
Whether or not this is the true birthplace of Miso Katsu, one thing is certain—the dish was born close to the heart of red miso country. That’s only fitting, as red miso is the essential ingredient behind 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 switch it up! Chicken or beef are great alternatives. The flavor will be different, but still absolutely delicious.
- Seasoning Note : If you’re using our Tonkatsu recipe as a base, consider reducing the salt used to season the meat. The miso sauce is quite bold and salty on its own, so following the original seasoning exactly might make the dish too salty overall.
- Miso Options : Can’t find red miso? No problem! Awase miso (a blend of red and white miso) is a good substitute. The flavor will be much milder, but still rich in that distinct miso taste.
- Adjusting Sweetness : Our sauce recipe offers a well-balanced sweet-and-salty flavor, but feel free to tweak it to your taste. Want it a bit sweeter? Add sugar gradually—remember, you can always add more, but you can’t take it out once it’s in!
More recipes like Miso Katsu
Miso Katsu
Equipment
Instructions
- Combine all the ingredients for the red miso sauce in a pot and cook until the sauce is slightly thickened. Set aside.
- Prepare two servings of Tonkatsu following the recipe above.
- Plate the Tonkatsu and pour the sauce over the top.
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