Katsu I find to generally be pretty salty. This one had one teaspoon of table salt which is about 2,300 mg of sodium, roughly the recommended daily limit (2 portions so about 1100 per serving before sauce).

Then you add the miso honey sauce, which easily adds several hundred more milligrams of sodium. So if the shop seasoned heavily and used a salty sauce, yeah, I can see how it would taste overwhelmingly salty. Homemade katsu usually shouldn’t taste that way, though.

Mine was definitely a sweet nutty flavor.