There’s one tossed with kimchi, bacon and mushrooms, with a fried egg on top. More Merrill: Filipino food delights at this West Covina restaurantīy comparison, the pair of fried rice dishes seem modest.
He’s probably steering me to the Korean spicy rice cake dish called ddukbokki - double D at the beginning, double K towards the end - which takes the crunchiness of tonkatsu and ups the ante with even crunchier fish and rice cakes. Blue cheese cream sauce on top of a cheese katsu.
One of the cheese katsus has the above mentioned blue cheese cream sauce. But then, since the menu also offers a trio of cheese katsus - deep-fried breaded pork and cheese - I may be more than a little behind the times in terms of modern Japanese culinary taste. Blue cheese cream sauce doesn’t seem very Japanese. There’s also a tomato cream tonkatsu, topped with a blue cheese cream sauce, which befuddles me more than a bit. The house tonkatsu comes with a sauce that’s either mild, spicy or curry-flavored, with a very good cabbage salad on the side. Why exactly Katsu Katsu opts to serve only pork tonkatsu, and not chicken katsu, is a bit of a mystery, but it is what it is. Where sushi is (mostly) yielding and tender, katsu is (mostly) crisp and chewy. It’s a classic example of British culinary perversity, like warm beer, or half-cooked bacon.) (And do take note: If you order katsu in London, chances are you’ll be served a chicken curry dish. Double your pleasure, double your fun, with double katsu. Hereabouts, we’ve got the Katsu Bar, Katsu Jin, Katsu Sando, JJ Katsu, King Donkatsu, Wako Donkatsu - and in an oversized strip mall on Azusa Avenue in Hacienda Heights, Katsu Katsu. There’s something really kid-friendly about katsu, as if it were created for the pre-teen crowd.Īnd, as with sushi, katsu restaurants like to announce themselves in bold face. It’s almost always served with tonkatsu sauce – thick, brown and sweet. Which is almost always panko bread crumbs, cooked to the point of potato chip crunch – like the quintessential fried chicken, which in its own way is what katsu is. The word itself is a shortening of “katsuretsu,” which simply means “cutlet.” More often than not, that cutlet is made with chicken, though in the case of Katsu Katsu, it’s tonkatsu, which is a pounded pork cutlet.īut for me, what’s inside isn’t as defining as what’s outside. For such a short word, the casual Japanese dish called “katsu” sure has a big following.
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