I don't understand the nihonjin's logic behind Katsudon

[Anonymous No.18105614]

>Deep fries pork cutlet to the golden crispy perfection
>Throw egg and sauce on the cutlet
>Now it's soggy
Well, what's the point of deep frying it then?

[Anonymous No.18105747]

>>18105614
it takes some time to become soggy, but if its served fresh you will still eat it while crispy.

[Anonymous No.18105773]

>>18105614
Alot of japanese dishes are ment to be eaten quick so they dont get too soggy, and some just straight up are made crispy and let to get soggy, idk cultural thing.

[Anonymous No.18105791]

>>18105614
It's a half crispy half soggy concoction. You can enjoy the difference in textures. In Japan this happens all the time. There's even tenkasu that is literally just fried batter that is added to noodle soup dishes, none of it stays crispy. Same reason tenpura is often served directly in a bowl of noodle soup.

You have to remember the vast majority of Japanese cuisine uses basically zero fat besides whatever is in the meat or fish product, no butter, no olive oil, whatever. The fried food serves as the fat of the dish. Soba, udon noodle soups too - zero fat added unless you deliberately dunk a big fried shrimp in there.

[Anonymous No.18105830]

just order the cutlet. you can get the cutlet without anything else. you can just order it alone and they will give it to you. you dont even have to explain to them why the texture of the fried cutlet is superior. they just wont care.

[Anonymous No.18106002]

>Deep fried thin sheets of tofu until golden brown
>Now we will soak them in soup overnight, and put them on top of noodle soup
same thing

[Anonymous No.18106004]

>>18105791
>no butter, no olive oil
Benighted heathens, the lot of them.

[Anonymous No.18106011]

>>18105614
KFC did it better.

[Anonymous No.18106041]

>>18106011
USA! USA! USA!

[Anonymous No.18106044]

>>18106011

[Anonymous No.18106047]

>>18105614
>Now it's soggy
No it’s not.
And if you wait so long to eat it that it becomes that way, it’s your own fault.

[Anonymous No.18106051]

>>18106011
>corn
subhuman

[Anonymous No.18106059]

>>18106047
> Xir doesn't buy meals to reheat later
oooh how fancy

[Anonymous No.18106255]

>>18106047
what about the abura-age aka >>18106002
then?
They fried that shit and make them soggy on purpose.

[Anonymous No.18106266]

>>18105614
nips like all their food mushy and textureless because they have fucked up teeth and can't eat anything unless it's slimy and unnecessary to chew

[Anonymous No.18106280]

>>18106255
Yes. Aburaage isn’t a crispy snack except for some weird stuff in Hawaii.
It’s fried but it’s still pliable. But it also retains firmness in soup as opposed to just falling apart like tofu.
Feel free to buy some and try it on its own and see how “good” it is like that.

[Anonymous No.18106292]

>>18106266
This. All the chips and rice crackers and fried foods are just for show.

[Anonymous No.18106316]

>>18106292
*make fried food*
*dip it in soup*
yes

[Anonymous No.18106325]

>>18106316
>dip tendie in sauce
>instant mush
Every time :(

[Anonymous No.18106338]

>>18105614
Chicken parmesan is actually traditionally soggy
same thing applies to it though it's crunchy but then bake it with tomato sauce

[Anonymous No.18106349]

>>18106280
>Feel free to buy some and try it on its own and see how “good” it is like that.
They use the non-soggy version in Chirashi, wtf are you on about?

[Anonymous No.18106354]

>>18106325
>Comparing hot dashi and egg with cold sauce
You might have brain damage, anon.

[Anonymous No.18106380]

>>18105614
japs love soggy and slimy. it adds to the mouthfeel.

t.lived in japan many years

[Anonymous No.18106392]

From this video of a real japanese katsudon shop, they straight up boiling the fried cutlet in sauce for a few mins.
Anyone on this thread that said the pork stays crispy is lying a dog-faced pony soldier.
https://www.youtube.com/watch?v=pC7SPx2nvto

[Anonymous No.18106417]

>>18106354
>doing anything that changes the initial texture of a food is wrong because it just is okay?
You might have autism, anon.
Does gravy on a Yorkshire pudding bother you as well? Or a biscotti dipped in coffee? Bread dipped in soup/stew?

[Anonymous No.18106427]

>>18105747
>>18106047
why are you lying my niggies
look at >>18106392

[Anonymous No.18106440]

>>18106417
Where did I said that
>doing anything that changes the initial texture of a food is wrong
Are you seething to the point of creating a strawman?

[Anonymous No.18106458]

>>18106392
>>18106427
>YouTube video
Well fuck, that settles it. I guess I only imagined it retained a nice fried texture.
I concede, internet detective.

[Anonymous No.18106462]

>>18106011
i also saw this in the OP image at first
put their nashville hot sauce on it wa la

[Anonymous No.18106466]

>>18106440
>lol seething because sauce hot isn’t sauce cold
You must be 18 to post here.

[Anonymous No.18106472]

>>18105614
Cheese, butter on focaccia halves, then microwave it until the cheese melts and then put it under a grill for a few minutes. Spongy inside and crispy top. It's ok without grilling as well.

[Anonymous No.18106494]

>>18106466
>Thinking hot liquid and cold liquid has the same effect on fried food
Sir, this is a cooking board.

[Anonymous No.18106495]

>>18106466
I was not the one that created a strawman to "win" internet argument, anon.

[Anonymous No.18107418]

>>18105614
Originally, this cooking method was designed to eat leftover, cold deep fried food.
Today, it is used to make it easier to adjust the soaking of sauces.
However, the cooking method varies from restaurant to restaurant.

[Anonymous No.18107436]

>>18106380
Unusually, a fucking foreigner who really lived in Japan.
Plus a Gummy would be perfect.
In the meantime, don't come to Japan until you stop using the word "JAP"!

[Anonymous No.18107499]

>>18106011
Came to post this

[Anonymous No.18107530]

>>18107418
tell your countrymen to stop putting soupy sauce on fried food.
Put the egg and the sauce on a seperate plate or some shit and enjoy the crispy porks, the way it should be.

[Anonymous No.18108020]

>>18105614
the heat from the pork cooks the egg

[Anonymous No.18108071]

>>18107436
Google translate no good my nippy friend.
Also tonkatsu teishoku was my favorite part of Japan.

[Anonymous No.18108085]

>>18105614
They like how the flavor absorbs. It's not bad.
>>18105747
>>18106047
You're wrong or have never eaten it. It's always soggy. Lots of asians like soggy fried foods, chinks do the same thing.

[Anonymous No.18108089]

[Anonymous No.18108093]

[Anonymous No.18108099]

Kushi katsu gets dipped in sauce. Mirin I think? I dunno

[Anonymous No.18108138]

[Anonymous No.18108327]

>>18108099
>Kushi katsu gets dipped in sauce
Yup, kushikatsu sauce
>Mirin
Nah, kushikatsu sauce. I don’t know of anything that’s just dipped in mirin by itself.

[Anonymous No.18108538]

>>18106392
Not all katsudon places do it like this. Most places go out of their way to make sure it's served crispy.

[Anonymous No.18109390]

>>18107530
Some have separate sauces and pork cutlets, so you can choose the one you prefer.
It would be a shame to reduce the number of choices by eliminating one of them.
But katsudon may be difficult to understand for those who don't eat rice as a staple food.

[Anonymous No.18109412]

>>18106392
https://www.youtube.com/shorts/le3MjYkSSbc

[Anonymous No.18109467]

>>18105614
the heat of the rice keeps the cutlet crispy

[Anonymous No.18109637]

>>18109412
Why does japanese tiktok-style cooking vids alway use this annoying music?

[Anonymous No.18109657]

>>18109637
Isn't it similar outside of Japan?
We'll just have to wait for them to get bored and change.

https://www.youtube.com/watch?v=CEAMgdsH3fA
A little different, but this one looks good too.