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(1)Regular Japanese Pork Cutlet Premium Japanese Pork Cutlet
(2)Usually, the meat is thin and small, but two chunks are served instead, and one slice of whole sirloin is served
(3)The meat is cooked only in medium thickness of 15 to 3 cm, leaving a reddish color and holding the meat is juicy
(4)Meat thickness: 05-15 cm
(5)Sirloin is cooked well-done, making it less juicy and somewhat tough
(6)All the fat in the upper part of the sirloin is thrown away, and only the lean meat is used. Cut the sirloin into the fat and use it as a whole
(7)Since it is softened as if it were being spread out by beating with a hammer, the thickness is not irregular hammering, and it is slightly trimmed with a knife called a jacquard, so the shape and thickness are uniform
(8)The soft texture consists of long-term ripening of raw meat and medium
(9)The tenderloin katsu is cooked almost the same way, so it is not easily distinguished from sirloin at first glance. The tenderloin is cut into dice and fried moistly with medium rare to maximize its softness
(10)The lower part is sirloin and the upper part is relieved
(11)I focus on frying more than meat. I tend to focus on meat
(12)Breadcrumb particles are also thickly ground to emphasize the large variety of flat meat varieties
(13)The focus is on the scent of fried food and the crunchy texture of bread crumbs
(14)For the meat scent, use the spices lightly
(15)Herb, pepper, garlic, etc. Fried clothes are thin and light
(16)Salted paper with a relatively strong taste and aroma
(17)It’s medium-sized and it’s dripping
(18)Very vulnerable to blood separation and underlying
(19)It’s cooked well, so you don’t have to worry about the underpinnings
(20)Few shops are good at catching this
(21)Pork cutlet sauce usually made of Worcester. It includes basic sauce
(22)Salt and wasabi truffle oil are provided to enjoy only one piece of meat
(23)The sesame seeds that you grind yourself are the point balls
(24)Strangely, there are more houses without ground sesame, which seemed to be a symbol of Japanese pork cutlet
(25)Side dish long soup is made of Zchemono or
(26)Korean-style pickled radish, radish, radish, etc. Using leftover parsley after trimming the meat, etc
(27)I put a lot of effort into side dishes like ton jiru and jangguk
(28)It’s a shame that many restaurants serve kimchi
(29)For curry, stir-fry onions for a long time and caramelize them, and for curry, yellow Korean curry is usually used
(30)Use a Japanese-style turd curry with a strong flavor
(31)Since it’s a premium, almost all stores offer udon or soba
(32)Rather than giving cheap products, just relax or use regular products
(33)Udon and soba are also sold in high quality
(34)To make it easier to compare, regular pork cutlet restaurants
(35)I purposely brought a lot of old pork cutlet restaurants
(36)The Japanese pork cutlet chains that are emerging these days
(37)There are a lot of houses that compromise between those twoPlease give it to me
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