味噌カツ

Love tonkatsu,trying a variation,from Nagoya.
Long time ago I made this once,the sauce was too thick,this time is more like it,I think..
Actually not familiar with Nagoya cuisine,anyone familiar could give me advice?

When I traveled in Nagoya, I had 味噌カツ in a restaurant, served with a lot of roasted sesame on top.

You know I'm not a Nagoya resident, but it went so well!
I'm not sure it's standard style or not, so this is just for your information.

Next to sushi and ramen,this is most well known Japanese food in HK!But not many people heard of miso one...I once walked pass a restaurant in Tokyo that specialise in this,and I got interested,eventually I tried,I usually prefer food more straight forward and less sauce,but I enjoyed this one.This time my sauce was not as thick as the one I first made,it's now more like it!
Thank and for your tips,when I make again,I will use even less miso!
Your children are so lucky to have you making miso katsu for them!

Hi プラウSan!
I was aiming for thinner sauce too,but it was still too thick....
I also seen sauces with different thickness in the internet,but the one with thinner sauce looks right to me,and the one I actually ate in Tokyo is also thinner.Thank you for your valuable tip,you know Japanese food more than me and I totally trust your knowledge!I have to modify it next time!

Izoom San,thank you!
I have also seen miso katsu sprinkled with sesame in photos,actually that's what I like too,I will definitely modify this next time,after hearing all the tips!
I also look forward trying this in Nagoya!
So grateful to have many good Japanese cooks here,I could use all these help,thank you!

rickさん、フォローありがとうございます😆💕✨本当に本当にうれしいです☺英語出来なくてごめんなさい😢料理、器、背景も素敵で いつも楽しみにもぐもぐさせてもらってます。よろしくお願いいたします🙏

Hi キム姉さん，thank you so much for following too,I appreciate all the support from you!Hearing your compliments makes me happy!
Japanese is ok,I will try to understand!
Look forward seeing your beautiful dishes in future!