Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, nagoya specialty miso sauce for deep-fried cutlets. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Nagoya Specialty Miso Sauce for Deep-Fried Cutlets is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Nagoya Specialty Miso Sauce for Deep-Fried Cutlets is something which I’ve loved my entire life.
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! If you thought the tangy and sweet tonkatsu sauce was the only sauce to enjoy Tonkatsu with, then today's recipe might be a new. Miso katsu is basically a deep fried pork cutlet (called tonkatsu) with a rich miso sauce. Close to Nagoya station, we reccomend checking out Ebidote for some of the largest fried shrimp you can find anywhere.
To get started with this recipe, we have to first prepare a few ingredients. 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:
- Make ready 6 tbsp Hatcho miso
- Get 3 tbsp Sugar
- Get 2 tbsp Sake
- Prepare 6 tbsp Water
- Take 1 Dashi stock granules
It is usually seasoned with Tonkatsu sauce or mustard, but in Nagoya, the seasoning is a sauce made of Hatcho Miso and broth and other kinds of ingredients (a secret kept by every Miso. We will show you how to make a secret recipe of Japanese kitchen. ( Easy making sauce ) #spicy#miso#mayo#mayonnaise#sauce#Kochijyan#Gochujang#hot#chili#. A specialty from Nagoya, miso katsu is comprised of a rich and thick hatcho miso sauce poured over a crisp, golden, breaded pork cutlet served Start the miso sauce by combining the tsuyu soup stock with the water. Once done, mix the diluted soup stock with the red miso, mirin, cooking sake and sugar.
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.
A specialty from Nagoya, miso katsu is comprised of a rich and thick hatcho miso sauce poured over a crisp, golden, breaded pork cutlet served Start the miso sauce by combining the tsuyu soup stock with the water. Once done, mix the diluted soup stock with the red miso, mirin, cooking sake and sugar. Nagoya is known for several specialty foods. One dish is an epic mashup of two of my favorite foods: Miso and Katsu. Exploring kyodo ryori— or local specialties- is a fun way to become better acquainted with a city in Japan.
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