Katsudon かつ丼
Katsudon, Tonkatsu specialty shops are known for having a katsudon which as all bowls are meant for a quick eat as a all in bowl dish. The rice would be an important part with high quality rice that would be necessary to absorb the delicious flavor of the sauce and egg that blends its way into an even better flavor. History When civilians could eat meat and the meat ban was lifted from the general population in the beginnings of the Meiji era the ideas of meat were ever so popular. Many shops would have lines of people waiting for beef nabe and then beef bowls and eventually move into an interest of eating Pork. The cost of beef would continue escalating as its popularity risen over the years, so pork would be an alternative in the Taisho era. In the Taisho era there was alot more pork being eaten and thats when working with pork became a sort of fad in itself. It would have been where the origins of the Katsudon begin in 1913. Pioneer of Katsudon Shop "Taste" In the 80s, the pioneer of specialty katsudon shops in Japan was "Taste" with their flattened pork that is on a bed of almost scrambled egg and sauce mix. There is often another egg on top as Osaka is known for their double egg in their katsudons. The sauce is a homemade kelp dashi for a light taste. It is in the area of Hommachi, Chuo-Ward, in Osaka.
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