Katsudon ソースカツ丼

History and Origins

The herding is known as the great place for pork, so that there are more than 30 brand pigs. Like the "grain pig" that grows in the province as food, they are obsessed with how to grow wheat, and they seek the quality and flavor of meat. Of all Maebashi Citys, they say that they are proud of their country's largest source of pork. That's why pork is rooted in the county, and pork is a champion of pork food, provided in many homes and restaurants. Of course, eating it as a single dish is not the only thing that's popularized as a soul food, in a variety of localities such as catcaques and catch sandwiches. It's said that the original was a certain abbey. It is estimated that more and more restaurants have been served with sauce from the original sauce that was blended into the traditional sauce.

When It Is Eaten

In the city of Toshigi, where the weaving business was in progress, there were often times when a delicious sauce casserole came out cold. It's still known as soul food, and is a menu served in various restaurants. A "katzu" in a citrus makes a dish so familiar that it has a sauce casserole instead of an egg - shaped cat.

How It Is Eaten

At the "Suji-Soo-Sook and Snacks" party, where the members of the Sakura Food Association and the Soo-Cooks Association gather, it defines it as "we can use pork hiri, put freshly fried cabbage in sauce, and put it on a bowl of rice." There are no specific rules about the sauces and pork brands used, and there are different tastes in different homes and shops. And in some areas, they also make use of the hilts, lotus and berries and so on.

More About Katsudon

Katsudon (Japanese: カツ丼; IPA: [katsɯdoɴ]) is a popular Japanese food, a bowl of rice topped with a fried tonkatsu pork cutlet, egg, vegetables, and condiments. The dish's name is a portmanteau of the Japanese words tonkatsu (pork cutlet) and donburi (rice bowl).

Preparation

The tonkatsu for the katsudon dish is prepared by dipping the cutlet in flour, followed by egg, then dipping in panko breadcrumbs, and deep-frying. Next, into a boiling broth of dashi, soy sauce and onions, the sliced tonkatsu and a beaten egg is cooked.

Variants

Other bowls, made of cutlet and rice but without eggs or stock, may also be called katsudon. Such dishes include:

• sōsu katsudon (sauce katsudon): with tonkatsu sauce or Worcestershire sauce, from regions such as Fukui, Kōfu, Gunma, Aizuwakamatsu and Komagane
• demi katsudon or domi katsudon: with demi-glace and often green peas, a specialty of Okayama
• shōyu-dare katsudon: with soy sauce-based tare sauce, Niigata-style
• misokatsu-don: misokatsu tonkatsu with a sauce made with hatchō miso on rice, a favorite in Nagoya

If pork is substituted with beef, it will be gyū-katsu-don. A variation made with chicken katsu and egg is called oyako katsudon, which is distinguished from oyakodon where the meat in the latter is not fried.

In culture

It has become a modern tradition for Japanese students to eat katsudon the night before taking a major test or school entrance exam. This is because "katsu" is a homophone of the verb katsu (勝つ), meaning "to win" or "to be victorious". It is also a trope in Japanese police films: that suspects will speak the truth with tears when they have eaten katsudon and are asked, "Did you ever think about how your mother feels about this?" Even nowadays, the gag of "We must eat katsudon while interrogating" is popular in Japanese films. However, as of 2019, police will never actually feed suspects during interrogation.

Text adapted from the English Wikipedia article Katsudon by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.