Ishikawa Ankake Katsudon
Ankake Katsudon (皿カツ丼. Kanazawa Katsudon) comes from Kanazawa and is called by locals Plate Katsudon (Sara Don) and is noted for its unusual name as it originally was presented on a plate. A famous eatery that is said to have come up with the recipe that is followed when making Ankake Katsudon is "Grill Nakamura-ya" iin 1933 Kanazawa City and has it as a specialty dish. Variations which have been found use bowls which are locally sourced, such as Kutani-ware. The town of "Noto" in Ishikawa has a generic katsudon that is from its shop “Yahata no Sushi Ben” that is a sort of Bento & cafeteria eatery. The katsudon is a popular menu item and is one of the more known places to get a quick and affordable meal, however while it is affordable it would be thought there would be more Katsudon near the area. Many shops that are in Ishikawa are based out from other prefectures, but it doesn't mean there are no Katsudon. Well-mixed Eggs and Sauce Technique The home recipe has a single cutlet and has the eggs mixed thoroughly with a sort of fine salt like (Noto Salt) as it resembles a color of yellow as it remains unchanged. There are some folks who cook with shoyu and the eggs are a bit darker for that reason, but the flavor of saltiness is still noticeable. The cutlet is then cooked with the egg and ankake sauce and plated in either a plate or bowl with a sweet sour sauce on it. The importance of sauce is to flavor the rice and show that it is eaten as a main point of interest. As many other establishments in the Ishikawa Prefecture who Katsudon the eggs are mixed very well and are slightly soupy from the amount of sauce thrown in is more than most. Unlike other prefectures the well mixed eggs make it appear almost as a sort of casual cafeteria dish, but it is done for the reason of maintaining much of the sauce. A Donburi that Swims in a Sea of Soup Kanazawa Ankake Katsudon is known for its appearance of egg as well as its sides. The Katsudon is accompanied by shredded lettuce with Shin Ginger (young pickled ginger) and Napolitan Spaghetti. The appearance of the cutlet is as if it were covered in sauce as it surrounding the cutlet without an rice visible to the eye on the served tableware (bowl or plate). Another sauce is then poured on top of the Ankake sauce that is dark and has a flavor of sweet and sour. The egg can be seen as missing as it is sometimes cooked as an egg-drop in the ankake sauce, before it is used to cook the cutlet, as the pieces of egg is seen as it seems ladled on top even afterwards for even more sauce almost looking like egg pieces. Having it done this way reminds people that it almost is like seeing gold flakes in the water as its presentation is that of a sea of ankake sauce. One of the Hokuriku Donburi It is within a collection of Hokuriku Donburi which is donburi's that are a list for B-class gourmet travelors. Hokuriku is a subregion of Honshu as it includes 4 prefectures, and the Cities of : Niigata, Nagaoka, and Joetsu (Niigata Prefecture), Kanazawa (Ishikawa Prefecture), Toyama (Toyama Prefecture), Fukui (Fukui Prefecture), and Joetsu. All which are alongside the "Sea of Japan" within the Chubu region. It is known as "the rising dragon" or "Shoryudo" from the Heian to the Edo Period. There are bowls of the Hokuriku region that
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