Wasekatsu Don (Fukui Katsudon), is a donburi that has several pork cutlets on top of a bed of rice and several sauces accompanying it. Before the cutlets are placed on the rice it is completely dipped quickly in a bath of shoyu like sweet sauce and accompanied by Japanese Worcestershire sauce, miso soup, and pickled white daikon.
Other deep-fried and breaded Wasekatsu options are: Ground Meat Patty, Ume, Fishcake Ball, Soft-boiled Egg, Eggplant, Green Bellpepper, Cauliflower, Burdock Root, Wasekatsu Sando, Konnyaku, Kabocha, Shiitake A pork cutlet made in this style is similar to that of a schnitzel (cutlet) Germany with a process of pounding, place in flour, placed in eggs, and placed in bread flakes. Its appearance of being large and thin makes it seem very large and allows for quick cooking as it is a "thin tonkatsu". Cutlets are often marinating to keep in extra moisture. The original Katsudon of all Katsudon leads back to Waseda Sauce Un Restaurant with Wase katsudon. Fukui Prefecture is known to be the home of the regional cuisine dish called Wasekatsu and Wasekatsudon that was created by Tsurumaki Waseda. It was made of the 19th year of the Taisho era in which pork was starting to be commonly consumed as a more affordable meat to beef. It is one of the claims of the first pork cutlets in Japan as is a few other establishments that lay claim to the same like an restaurant in Osaka Prefecture. www.sauce-un.jp
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