Dec 8, 2016
Katsudon is a beloved Japanese rice bowl meal made with eggs and pork cutlets. Niigata City offers its own saucy spin on the recipe, known as ‘tare katsudon’. Have you heard of it?
It’s different from your typical katsudon. Instead of being wrapped in egg, the cutlet is dipped into a soy sauce-based glaze, hence the name tare (‘sauce’) katsudon. This dish actually dates back to 1929, when it was first sold at one of the food stalls along the city’s canals. It was so good that it slowly became a household dish in Niigata!
If you want a taste of this specialty, I recommend Katsudon Matsuriya in Niigata City, a specialty katsudon restaurant run by Tonkatsu Masa-chan. It’s just 8 minutes away from JR Niigata Station.
Here, whether you choose to sit by the counter, or at the tables, you’ll find the atmosphere nice and relaxed.
Once your meal arrives, the katsu is tender, and the sauce is a perfect combination of sweet and salty. I love having my katsudon with lots of pickles! Yummy!
I asked someone at the restaurant what goes into the secret sauce, and was told they used a brewed soy sauce recipe that has been passed down for 50 years. No wonder it tastes so good! The glaze of the katsu also falls onto the specially grown rice, so it’s really delicious!
But you know what’s even better? The katsudon is only about 1,000 yen! You can also have an extra serving of rice, and free flow miso soup with every order of katsudon (except the mini-size ones). You really can’t find satisfaction like this anywhere else!
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