(1)Regular Japanese Pork Cutlet Premium Japanese Pork Cutlet
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(2)Usually, sirloin-based meat is served in two chunks instead of thin and small pieces. One chunk of sirloin is served
(3)Cook only 15 to 3cm thick, leaving redness and juicing
(4)Meat is about 05-15cm thick
(5)Sirloin is fully cooked close to well done, making it less juicy and somewhat tough
(6)Fly all the fat on the top of the sirloin and use only lean meat. Cut the sirloin up to the fat and use it as a whole
(7)Since it is kneaded like a hammer, it does not hammer irregularly in thickness and is trimmed slightly with a knife called a jacquard, so that the shape and thickness are uniform
(8)The soft texture consists of long-term ripening of raw meat and medium cooking
(9)Because tenderloin katsu is cooked in almost the same way, it is difficult to distinguish between sirloin and at first glance. The tenderloin is cut into a dice shape and fried in medium rare to the fullest extent
(10)The bottom is sirloin and the top is comfortable
(11)I focus more on frying than meat. I tend to focus on meat
(12)Bread flour particles are also ground thick, emphasizing large varieties of flat meat
(13)Focus on the scent of fried food and the texture of bread crumbs
(14)Use the spices lightly for the meat scent
(15)Herb, pepper, garlic, etc. Frying clothes are thin and light
(16)Salting with a relatively strong taste and aroma
(17)Because of the juices that ripen and flow down the medium
(18)You are very vulnerable to blood separation and wetness, so you don’t have to worry about wetness
(19)Few shops are good at catching this
(20)The sauce usually includes a basic sauce made of Worcester
(21)There’s salt to enjoy the one-size-fits-all
(22)Sesame, which is ground directly in a pestle, is provided with points and sabi truffle oil
(23)Strangely, there are more houses without breaded sesame seeds that seemed to be the symbol of Japanese pork cutlet
(24)Side dishes, soy sauce soup, etc. are mainly made with handmade products, zukemono
(25)Korean pickled radish or kkakdakdugi. I used leftover pachigogi
(26)I put a lot of effort into serving side dishes such as tonjiru and jangguk
(27)It’s a shame that there are a lot of restaurants that serve kimchi
(28)Curry is caramelized with onions for a long time, and curry is usually yellow and Korean curry
(29)Use a Japanese dung curry with a rich flavor
(30)Since it’s premium, almost all stores offer udon or soba
(31)Rather than giving them cheap products, they usually use snacks
(32)Udon and soba are also sold in high quality
(33)To make it easier to compare, normal pork cutlet restaurants
(34)I purposely brought a lot of old pork cutlet restaurants
(35)The Japanese pork cutlet chains that are opening these days
(36)I hope you’ll be considerate of those two compromised books
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