Miso Pork Cutlet Don

Hatcho miso is used for the sauce in this dish. It is dark brown and more salty than other types of miso. A Nagoya speciality, hatcho miso is traditionally used as a dipping sauce for oden, which are stewed winter dishes such as radish, fish cakes and konnyaku (yam cake). This versatile sauce goes well with crunchy pork cutlet and steaming rice, making this a deliciously savoury meal.