I think that Japanese chefs are dedicated about their craft. They make sure that they put more attention to the quality of the food they create. There’s always something that they do that makes me amaze about the food they make.
Last night, I dined at Yoshiki and ordered the Chikin Katsudon.
The bowl is made up of Japanese short grain rice that is topped with deep-fried breaded chicken, braised onions, and soft-boiled egg.
The overall taste is a subtle combination of savory and sweet notes.
Even the onions were mildly braised so it doesn’t lose the crunch whenever I bite it. I’m amazed by the way the onions were cooked. It was partially cooked but it doesn’t have the strong spicy or acidic flavor that I don’t like. The chef was able to achieve a nice texture to the onion while getting rid of the specific flavor of it that I don’t like.
The aspect of this dish that I like a lot is the addition of soft-boiled egg. There are versions where fried egg is used which makes the whole dish dry. The version with soft-boiled egg is better because the egg acts as the sauce that makes this dish more interesting.
For my drinks, I got myself a bottle of 100 Plus. I seldom drink this but because of the warm weather, it makes sense to have an isotonic drink for today.
My journey to the world of food.
Japanese causine is popular everywhere. This chikin cutlet dish seems delicious and healthy.