{"id":344,"date":"2022-10-14T18:00:00","date_gmt":"2022-10-14T09:00:00","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=344"},"modified":"2025-07-21T18:01:51","modified_gmt":"2025-07-21T09:01:51","slug":"22044","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/22044\/","title":{"rendered":"How to eat misokatsu<\/em> (miso deep fried pork cutlet) | 200-gram portions with endless flavor variations!"},"content":{"rendered":"

Third from the left in the upper row!<\/h2>\r\n
\"Third<\/div>\r\n

This time we had the hearty Waraji Tonkatsu<\/em> Combo Meal.<\/p>\r\n

\"Third<\/div>\r\n

We begin by eating it as it is served without adding anything. The important thing here is where to start eating. The restaurant recommends the third piece from the left in the upper row. This part is said to have the perfect amount of fat and be the most well-balanced.<\/p>\r\n

Flavor variation No. 1, surigoma<\/em> (ground sesame seeds).<\/h2>\r\n
\"Flavor<\/div>\r\n

From here we try the flavor variations. Yabaton offers surigoma<\/em> (left), ichimi (red pepper) (center), and karashi<\/em> (spicy mustard) (right) on the table.<\/p>\r\n

\"Flavor<\/div>\r\n

Let’s start off with the surigoma<\/em>. The leftmost piece in the upper row is said to go well with the ground sesame seeds.<\/p>\r\n

\"Flavor<\/div>\r\n

The edge of the tonkatsu<\/em> is a fatty part, but the aroma of sesame gives it a light flavor.<\/p>\r\n

Flavor variation No. 2, karashi<\/em> (spicy mustard).<\/h2>\r\n
\"Flavor\"Flavor<\/div>\r\n
\"Flavor<\/div>\r\n

Next is the karashi. Instead of just adding it directly to the tonkatsu, dip a small amount of spicy mustard into the miso sauce, mix it together, and dip the tonkatsu into it for the perfect amount of spicy flavor.<\/p>\r\n

Flavor variation No. 3, ichimi<\/em> (red pepper).<\/h2>\r\n
\"Flavor<\/div>\r\n

The miso used in misokatsu<\/em> has a pronounced sweetness, so if you want a spicy taste, we recommend adding a dash of red pepper.<\/p>\r\n

Flavor variation No. 4, negi<\/em> (green onions).<\/h2>\r\n
\"Flavor\"Flavor<\/div>\r\n

The most popular topping (for a fee) among Japanese customers is negi<\/em>. Use chopsticks to pick up the green onions and place it on top of the tonkatsu. The crunchy texture of the green onions goes well with the misokatsu<\/em>.<\/p>\r\n

Flavor variation No. 5, creamy cheese sauce.<\/h2>\r\n

\"Flavor<\/p>\r\n

The creamy cheese sauce topping (also available for a fee) is very popular among women. This is a decadent combination of the mildness of cream cheese and the sweetness of miso.<\/p>\r\n

Bouncing off the rice.<\/h2>\r\n
\"Bouncing<\/div>\r\n

We also recommend enjoying the rice with miso sauce! You will finish your bowl of rice before you know it. At Yabaton, refills of rice are free.<\/p>\r\n

\"Bouncing<\/div>\r\n

Surprisingly, extra miso sauce can be added free of charge. Let’s try oimiso<\/em> (extra miso) at the end of the meal!<\/p>\r\n

\"Bouncing<\/div>\r\n

Cabbage strips can be served with dressing, or you can eat them with tonkatsu adding some extra miso.<\/p>\r\n

Try some doteni<\/em> (stew).<\/h2>\r\n
\"Try<\/div>\r\n

At Yabaton, you can also order Nagoya’s specialty, doteni<\/em>. This is a local dish of Nagoya consisting of beef tendon and konnyaku<\/em> (arum root) simmered in miso sauce. The photo shows a small size portion.<\/p>\r\n

\"Try<\/div>\r\n

The variations of how to eat misokatsu<\/em> are endless, and you can finish off a 200-gram tonkatsu in no time at all! We hope you will find your own favorite way to enjoy misokatsu<\/em>.<\/p>\r\n

 <\/p>","protected":false},"excerpt":{"rendered":"

Misokatsu is a Nagoya specialty. It is a juicy tonkatsu (pork cutlet) topped with a rich miso sauce. In this installment, we went to the famous Nagoya restaurant Yabaton to ask about the smart way to enjoy their famous Waraji (means same size as wara straw sandals)Tonkatsu!<\/p>\n","protected":false},"author":2,"featured_media":348,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[81,85,55,69,76],"class_list":["post-344","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-nagoya","tag-pork","tag-how","tag-fried","tag-local-gourmet"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=344"}],"version-history":[{"count":12,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/344\/revisions"}],"predecessor-version":[{"id":2295,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/344\/revisions\/2295"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/348"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}