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  6. Tare Katsu Don (Sauced BBQ Pork Bowl)

Tare Katsu Don (Sauced BBQ Pork Bowl) ｜ Our Regional Cuisines

  • Niigata Prefecture

    Tare Katsu Don (Sauced BBQ Pork Bowl)

Tare Katsu Don (Sauced BBQ Pork Bowl)

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    Food and Flower Promotion Division, Department of Agriculture, Forestry and Fisheries, Niigata City

  • Main lore areas

    All of Niigata Prefecture (Kaetsu Area)

  • Main ingredients used

    Rice, Pork

  • History/origin/related events

    "Tare Katsu Don" is a dish where freshly fried thin pork cutlets are placed on top of rice and drizzled with a sweet and savory soy-based sauce. It doesn't include a scrambled egg topping. This simple dish features a unique characteristic of having two or more cutlets placed on a single bowl. The pork used in this dish is thinner than the typical pork cutlet found in other katsudon dishes, and it is coated with a light batter. In the port town of Niigata, which flourished during the Edo period through Kitamae-bune (northern-bound ships), there is an area known as "Furumachi" where eateries and entertainment districts line the streets, preserving the nostalgic atmosphere. The western cuisine culture also thrived early on, with Western-style restaurants lining the stalls in Nishi-Hori. The origin of "Tare Katsu Don" is associated with one of the early established longstanding restaurants in this area. It is said to have originated in the early Showa period when the bold idea of generously pouring soy sauce-based sauce over the modern dish of cutlets and placing it on rice was introduced. The popularity of "Tare Katsu Don" quickly spread, becoming ingrained in Niigata city. Disciples who trained in these long-established shops went on to open their own establishments, and the "Niigata-style katsudon" has now become a local favorite, especially known as one of Niigata city's regional specialties and a soul food for the citizens.

  • Opportunities and times of eating habits

    It is enjoyed throughout the year and is a regular part of daily meals. Each restaurant may have its unique twists, and many establishments take pride in using high-quality ingredients such as pork, soy sauce, and rice.

  • How to eat

    You thinly coat thinly sliced pork with fine bread crumbs and deep-fry it. Once fried, you dip the freshly fried cutlet into a sweet soy-based sauce, often made with soy sauce, mirin, and sugar. Finally, you place the katsu on top of a bed of rice and enjoy.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is available in restaurants, and you can often choose the number of cutlets and the type of coating. "Tare Katsu Don" is also available for mail order and as a souvenir. Some people also make it at home.

RECIPE

Ingredients (4 servings)

  • Pork (preferred cut) 16 slices (1 slice: 30g)
  • Wheat flour As needed
  • Eggs As needed
  • Bread crumbs (fine) As needed
  • Frying oil As needed
  • Rice As needed
  • [Seasonings A] Soy sauce 80ml
  • [Seasonings A] Mirin(sweet rice wine) 80ml
  • [Seasonings A] Sake 80ml
  • [Seasonings A] Sugar 30g
  • [Seasonings A] Kombu (kelp) 10cm

How to cook

  • 1. Coat each pork slice with wheat flour, dip in beaten eggs, and then coat with fine bread crumbs.

  • 2. Combine all the ingredients for seasoning A in a pot, and bring it to a boil for about 1 minute.

  • 3. In a separate pot, combine Seasonings A (soy sauce, mirin, sake, sugar, and kombu). Simmer until sugar dissolves, then cool.

  • 4. Fry 2 in oil heated to 170-180 degrees Celsius for 3-4 minutes. Dip the freshly fried 2 into 3, then place it on top of a bowl of rice that has been served in a bowl.

provider : "A Taste of Niigata to Convey Vol.2" (Niigata City)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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