Cafeteria Series

More from the Cafeteria Series! One of the most amazing foods that I love in Japan, but am incredibly meh about in states is Tonkatsu (とんかつ), aka deliciously breaded and deep-fried pork cutlets. Imagine my excitement when I found that they were in the cafeteria for only about 300-400 Yen… as opposed to it costing $10+ here!

Katsu Salad Udon

This is the Katsu Salad Udon (カツサラダうどん). It is basically layered with cold udon at the bottom, thinly sliced lettuce in between and delicious, delicious katsu topped with scallions. I don’t remember if this katsu was made from chicken or pork, but either way, it was delicious. That dollop of yellow in the corner is something like mustard. It was probably unhealthy due to the deep-friedness of the whole thing, which is why this would get a 4/5 ★★★★☆. But I pretty much jumped at any chance to eat katsu in the cafeteria–that is how much I love it.

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"Dance like nobody's watching; love like you've never been hurt. Sing like nobody's listening; live like it's heaven on earth."
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6 Responses to Cafeteria Series

  1. yemily says:

    I had Tonkatsu for the first time over the summer at Nagomi Sushi off of North Campus (have you ever been there?) and it was soooooooooo good. I’m actually a vegetarian now and it was one of my last meat dishes. All of the elements work so well together–texture and taste-wise. I could definitely see myself flocking to this dish frequently if I was in a cafeteria where it was served.

    • Amy says:

      I’ve been to Nagomi before but I don’t think I’ve ever had the tonkatsu! If you say it was good, I’ll definitely have to go sometime! But definitely, tonkatsu is one of those meals that if made well, it’s utter perfection 🙂 And on a side note, I actually had a complete traditional-esque vegetarian meal in Japan (like full out 10 courses kind of thing), one of the most interesting meals I’ve had so I’ll get on posting that!

  2. Erika says:

    I don’t eat pork, but this does look pretty darn appetizing! You make it hard for us who don’t eat pork. Lol!

    • Amy says:

      Haha thanks! Are you vegetarian as well, if you don’t mind asking? Otherwise, they do have a chicken version of this for non-pork eaters if you happen to go by Japan at some point! 🙂

  3. Japan is definitely high on my list of countries that I want to visit, and a lot of that has to do with the food. Granted, I’ve only ever had Americanized Japanese food, but new cultures and new cuisines fascinate me. This dish looks amazing. Chicken or pork, it doesn’t matter to me, I would eat that in a heartbeat. I can see the deep-fried meat mixing very well with the bed of udon for a nice hot-cold contrast, as well as a definite taste contrast between the two.

    I understand that katsu is clearly better in Japan and not here, but what about katsu in America makes you so “meh” to it?

    • Amy says:

      I’m so glad to hear that! I think we take Japanese cuisine in America for granted. There is only so much that we can do with the ingredients and quality that is available here (seafood, I’m looking at you!). I really do hope that you get to go to Japan at some point to try all of their foods! I had some really exotic dishes (yep I actually dared to eat puffer fish, several times).

      Hm, so I mention it a little by in my new post about tonkatsu in a restaurant here, but it really has to do with the quality of the meat and how it is prepared. I remember that whenever I ate tonkatsu in America, it was always “okay” but the meat was sometimes tough or dry and the breadcrumbs didn’t have the satisfying “crunch” to it. However, in Japan, they take their meat seriously, whether it be slicing their barbeque grilled meats thinly, or pounding out the most tender steak that will practically melt in your mouth, so the tonkatsu in Japan really had the meat and breadcrumb texture and tenderness down to a perfection. And… I end my long spiel about tonkatsu haha.

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