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Nagoya Specialty Miso Sauce for Deep-Fried Cutlets

Nagoya Specialty Miso Sauce for Deep-Fried Cutlets

This is a Nagoya specialty for miso cutlet sauce. It's also convenient to use in various dishes.

Ingredients: 4 servings

Hatcho miso
6 tablespoons
Sugar
2-3 tablespoons
Sake
2 tablespoons
Water
6 tablespoons
Dashi stock granules
to taste

Steps

1. Put the ingredients into a pot and mix well with a wooden spoon until it thickens, about 5 minutes.
2. If you can obtain it, I recommend using this red miso.

Story Behind this Recipe

My friend from Nagoya taught me this recipe.
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