Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, nagoya specialty miso sauce for deep-fried cutlets. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Nagoya Specialty Miso Sauce for Deep-Fried Cutlets is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Nagoya Specialty Miso Sauce for Deep-Fried Cutlets is something that I’ve loved my whole life. They are nice and they look wonderful.
Breaded, deep-fried pork cutlet with a savory miso-base sauce, this Miso Katsu (味噌カツ) - a Nagoya specialty, will be your new family favorite! Among all the Nagoya Food we tried, there's one food that Mr. JOC and I didn't particularly enjoy as much when we tried it there.
To get started with this recipe, we have to prepare a few components. You can have nagoya specialty miso sauce for deep-fried cutlets using 5 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Nagoya Specialty Miso Sauce for Deep-Fried Cutlets:
- Prepare 6 tbsp Hatcho miso
- Take 3 tbsp Sugar
- Get 2 tbsp Sake
- Take 6 tbsp Water
- Get 1 Dashi stock granules
Towns and cities pride themselves on these special foods, so you get. Miso Katsu—Juicy breaded and deep-fried pork cutlets served with a thick, sweet and tangy miso sauce and served with shredded cabbage and steamed rice. A version of tonkatsu from the Nagoya region in Japan. Miso katsudon is deep fried panko crumbed pork cutlets on top of rice in a bowl and then sweet umami packed delicious miso sauce is drizzled over the pork cutlets.
Steps to make Nagoya Specialty Miso Sauce for Deep-Fried Cutlets:
- Put the ingredients into a pot and mix well with a wooden spoon until it thickens, about 5 minutes.
- If you can obtain it, I recommend using this red miso.
Miso goes with any protein but the flavour matches particularly well with pork. Nagoya is famous for its miso food culture. The dominant type of miso used is 八丁味噌, or hachomiso, which is a miso with a sweet and nutty taste. This is a broad and flat noodle with a broth that is not as soy sauce heavy as the Kanto style and not as light as the Kansai style. Famous Nagoya food : Misokatsu(pork cutlet with miso sauce) We feature a Deep-fried Pork cutlet(Pork Fillet, Pork Loin), as well as Deep-fried Seafoods,(Scallop, Black Tiger, Oyster), Deep-fried Vegetables,Rice Bowl Dishes and so on.
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