Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, nagoya specialty miso sauce for deep-fried cutlets. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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! Great recipe for Nagoya Specialty Miso Sauce for Deep-Fried Cutlets. My friend from Nagoya taught me this recipe. Stir it constantly with a wooden spoon so that it doesn't burn.
Nagoya Specialty Miso Sauce for Deep-Fried Cutlets is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Nagoya Specialty Miso Sauce for Deep-Fried Cutlets is something which I have loved my entire life.
To get started with this recipe, we have to first 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 cook that.
The ingredients needed to make Nagoya Specialty Miso Sauce for Deep-Fried Cutlets:
- Prepare 6 tbsp Hatcho miso
- Take 3 tbsp Sugar
- Take 2 tbsp Sake
- Take 6 tbsp Water
- Get 1 Dashi stock granules
And if that Japanese person has ever been to Nagoya before to try Miso Katsu chances are that they tried it at Misokatsu Yabaton and that it was delicious. Nagoya-style Miso Oden [Quick & Easy] We prepared two types of dipping sauce for deep-fried breaded pork cutlets (tonkatsu). One is a tonkatsu sauce most commonly used in Japan. The other is Nagoya-style miso sauce which is only used in the Aichi region.
Instructions 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.
One is a tonkatsu sauce most commonly used in Japan. The other is Nagoya-style miso sauce which is only used in the Aichi region. Nagoya City is in Aichi Prefecture in the center of Japan. The best-known example might be miso-katsu, which is a breaded and deep-fried pork cutlet - something like schnitzel - that's topped with a tangy red-miso sauce. Here's a combo set that pairs miso-katsu with cold kishimen - broad and flat noodles made of wheat that are also a local specialty.
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