I like to keep Koya Dofu, freeze-dried tofu, in my pantry because it doesn’t go bad for a long time, and it can be used to make many “meat” dishes as it has the right texture.
Katsu, or dee-fried meat, is a popular dish in Japan, and my husband and I both like it too.
Doesn’t this look great?
I use Panko for the crunch.
You can use any type of sauce, but this time I decided to go with sweet dark miso glaze.
This is popular in the Nagoya region, where I grew up.
This sauce goes so well not only with the Katsu but also with the shredded cabbage (and rice).
I’m so glad that now a few local Asian grocery stores carry the type of dark miso from the Nagoya Region, “Haccho”.
I made extra, because I knew we would enjoy this on other things as well.
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