Miso Katsu don is always my top choice when I buy takeaway Japanese food. Why? Because it’s a delicious Donburi (rice bowl) dish made from the yummiest Japanese foods: Katsu on top of plain Japanese rice coated with Miso sauce!!
Nagoya Miso Katsu
Nagoya is generally famous for Miso katsu and Miso katsudon with dark coloured miso or Hacho miso which is made out of beans. I was born in a town called Shirahama in Wakayama prefecture but then moved to Ise, Mie prefecture where I first encountered Miso Katsudon!
What is Miso Katsudon?
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. Miso goes with any protein but the flavour matches particularly well with pork.
Special Miso sauce
Miso Katsudon is so delicious because the miso sauce is not just miso paste coated on the pork cutlets. Miso sauce is made with dashi stock, mirin, sake, sugar, and miso all mixed together. That is how the unique sweet & savoury flavour is created and loved by almost all Japanese people. If you live outside of Japan, getting Hacho miso might be a little challenging. However, you can use any type of miso. I use my homemade miso to make this special sauce and it is as delicious as the miso katsudon I used to have in Japan.
How to make katsu though?
No worries, I’ve got your back (new idiom I have learnt :D). I shared Hirekatsu which is pork fillet panko-crumbed katsu and Tonkatsu which is pork loin panko-crumbed katsu. I personally like “Hirekatsu”, which one do you like? Check out my recipes for Hirekatsu and Tonkatsu if you have not already.
Can you use other protein sources apart from pork?
Yes you can. For whatever reason you do not eat pork, you can replace it with chicken, fish, seafoods, and even you could use vegetarian options such as tofu (use firm tofu). Also you can bake instead of deep frying to make it healthier.
Here is my instruction for Miso Katsudon and If you liked it, please rate it and leave a comment below. Also, don’t forget to follow me on Youtube, Pinterest, Facebook , Twitter and Instagram to keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I can see your wonderful creations!
- 1 1/2 cup of cooked rice
- 1 piece Hirekatsu
- 100 ml water
- 2 tbs miso
- 1.5 tbs mirin
- 1/2 tbs sake
- 2 tbs sugar
- 1 tsp dashi powder
- Salad leaves or shredded cabbage to serve
- Sesame seeds to sprinkle Optional
- Cook the rice according to your rice cooker instructions or if you don't have one, follow the recipe here.
- Cook the Hirekatsu by following the instructions here.
- Place all the miso sauce ingredients in a small saucepan and bring to boil over high heat.
- Turn the heat down to low and simmer the sauce for about 8-10 min to reduce the sauce and make the consistency thicker.
- Slice the cooked Hirekatsu into 2cm strips and set aside.
- Place some of the rice in a bowl, and drizzle some of the miso sauce, then top with the salad leaves/cabbage and the sliced fried pork.
- Pour the miso sauce over the top and sprinkle with sesame seeds then serve!