See that brown stuff on my rosu tonkatsu? It may look like the Japanese curry that one might oftentimes choose to accompany this stuff, but it wasn't. It was a miso-based sauce instead, which is apparently the way that this stuff tends to be done in Nagoya. Well, I got it here at Tampopo in Singapore. It was a bit saltier than I was expecting, but I suppose that it was a nice change from the usual Worcestershire-based sauce.