Yabaton Original · Red Miso Pork Cutlet
Misokatsu
Photo: Douglas from Taiwan / Wikimedia Commons · CC BY-SA 2.0
The sauce was invented by a customer, not a chef — a regular at a Nagoya stall dipped his fried skewer into a neighboring pot of miso-simmered offal stew on a whim, liked it so much he went on to develop his own miso sauce for cutlets, then opened the shop now known as Yabaton around it in 1947.
A breaded, deep-fried pork cutlet is coated in a thick, dark, sweet-salty sauce built from Aichi's long-fermented Hatcho red miso, served sliced over rice or on its own with shredded cabbage.
Why it's made this way: Nagoya and the surrounding Aichi region are the historic home of Hatcho miso — soybean-only miso aged a minimum of two years — and the region built an entire style of cutlet cuisine specifically to showcase that local paste.
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Part of World of Street Food — 3248 dishes from 118 countries.
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