Hamamatsu, Shizuoka, Japan｜とん唐てん

Special Hirekatsu Don (1969 yen) Once you get used to the moist and soft tonkatsu here, you won't be able to go to other restaurants. Considering the market price of such high-end tonkatsu restaurants, I think the price is cheap. This time it's a donburi, but the set meal is good enough without having to put it on top, and you can fully enjoy the white-coated tonkatsu here. I personally like fins.

As the sign says, this is a restaurant that specializes in oyakodon tonkatsu, and you can enjoy carefully prepared dishes. The plum gayu oyakodon has a faint plum scent that goes perfectly with the porridge, and the soft chicken and creamy egg are in a state similar to bean paste, so eat it with the red spoon that comes with it. It had a better texture and texture than using chopsticks, and was gentle on the stomach. a! ? At the end, you'll make plum chazuke (plum chazuke), so be sure to save the precious plums. When I sprinkled the black shichimi on the oyakodon, it added a very rich aroma and the spiciness of the chili pepper, giving it a gentle flavor with depth.It was delicious. For Umechazuke, add condiments such as yuzu pepper, mitsuba, arare, and sesame on top of the leftover oyakodon, and add gamecock soup instead of tea to complete the dish. The rice porridge was made with gamecock soup and ochazuke, so it was easy to eat. The yuzu pepper condiment is spicy, so I thought it would be perfect to dissolve it little by little into the soup. By the way, there was more soup than I expected, so I thoroughly enjoyed two bowls of plum chazuke to finish it off. The Kamo Nanban Shio Chazuke (Duck Meat Oyakodon with Onion and Salt) is seasonal and has a double punch of a well-cooked egg and an added egg yolk, and the smoked spices of finely chopped green onions give it a slightly spicy flavor. It was well-seasoned and had a strong crunch, and my first impression when it was delivered was the aroma of green onions, which I still remember. When you add sticky bean paste to oyakodon, Shiogin-an has a nice texture, and the bonito stock increases the flavor, and when you add black shichimi to it, the aroma and spiciness accentuate, creating a completely different oyakodon. I was eating it. The grilled duck had a slightly melting texture when added to the piping hot chicken broth, and the taste was similar to that of rich, flavorful chicken. The grilled green onions were crunchy, fragrant, and had a sweet taste, and the thick, large cuts made them very satisfying to eat.

This time, I ordered a winter-only white oyakodon kamakura. The original oyakodon that you can't eat anywhere else is delicious. Finished with dashi soup and finished with hitsumabushi-style oyakodon This is also delicious! The soup stock was delicious, so I drank it all up. The person I went with was eating fried ginger. That's no longer a pork saute! It was so thick that I ate it while cutting it with a knife. Next time I will eat ginger grilled! Of course, the pork cutlet is also excellent.