Nadeshiko: Restaurant-quality red miso pork cutlet & hamburg stew by native Japanese at kopitiam
An unexpected positive outcome emerged amidst the saying, ‘accidents happen when you least expect them.’ My quest for the acclaimed duck rice at 703 Hougang Ave 2 took an unexpected turn when the stall was closed. Despite initial frustration from braving the rain, my spirits soared as I stumbled upon 1-month-old Nadeshiko just 3 stalls away, casting a bright light on the situation.
Occupying half a stall space alongside its neighbour, Tanjong Rhu Wanton Noodle, Nadeshiko has 5 items on its menu. The first thing that I noticed was its steeper price point, with the cheapest starting at S$7 for the Hot Udon.
As always, random thoughts went through my head and I pondered, “Will such pricing be popular in a neighbourhood like Hougang?” It took over the now-defunct The Flying Pan, a budget-friendly Western stall which I wrote about in Dec 2022.
While I waited for my food which needed 15 mins, my eyes scanned the stall, and the label “from our sister branch in Japan” on a box of Drip Coffee (S$2 each) sachets grabbed my attention. I also noticed the stall owner jotting down Japanese characters on a piece of paper as she took my order, sparking my curiosity— I was determined to find out more.
Meet Rio, a 30-year-old hailing from Aichi Prefecture, Japan. Having spent the last 7 years as an office professional in Singapore, she now embarks on her inaugural journey into the F&B world, following a dedicated year of training. Rio became a home baker during COVID-19 selling homemade donuts as well.
What I tried at Nadeshiko
With the cold weather making my stomach rumble, I eagerly anticipated indulging in the first dish, the Miso Katsu Don (S$9). My attention was instantly drawn to the luscious, ebony drizzle of miso crowning the fried pork cutlet. It immediately evoked memories of a Vegemite toast from an Australian cafe in Tanjong Pagar, savoured many years ago.
According to Rio, she made this sauce using a secret recipe inspired by the renowned soybean miso from her hometown, which is fermented with beans and koji.
“We refer to it as red miso, though it appears more like black,” she shared with me.
The katsu cutlet was incredibly juicy and had a lovely crispy exterior thanks to the breading. The taste of the dark miso was one of those moments where I had no words to describe it as it was something totally new introduced to my palate.
Besides being savoury, it had a unique and slightly smokey flavour together with slightly nutty notes coming from the sesame seeds.
Rio utilises 100% Japan-imported rice. The rice beneath remains unseasoned with sushi vinegar, providing a counterbalance to the savoury miso pork cutlet on top. The cherry tomatoes, sliced cabbage and pickled vegetables by the side helped balance out the overall richness, making it less jelak.
The miso soup offered a robust flavour without being overly salty, and the pieces of seaweed injected a subtle sea-like essence onto my taste buds.
Next, I indulged in the priciest item on the menu, the Hamburg Stew Set (S$12). It featured a hefty beef and pork patty smothered in tomato sauce, accompanied by pickled vegetables, finely sliced cabbage, cherry tomatoes, and a dollop of Japanese mayo. A side of Japanese rice completed the dish.
The minced meat cut effortlessly, just like melted butter, as I pried it apart with my fork and spoon, revealing the moist insides.
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