The miso broth is often used to stew pork giblets and ribs to make a dish called 'Dote ni,' or also used as a sauce for Miso Katsu (cutlet with original sweet miso sauce).
味噌の煮汁には豚のモツやバラ肉を入れてどて煮にしたり、味噌カツのたれにされることも多い。