Tonkatsu in Ikebukuro: Sauce or Sauce with Tonkatsu? Or sauce?

Tonkatsu in Ikebukuro: Sauce or Sauce with Tonkatsu? Or sauce?
Hello oilman.
Everyone has their own particular way of eating tonkatsu.
Surprisingly divided among them are those who put sauce on and those who put sauce on.
Which is it for you?

attractiveness of the "kakeha" school (i.e., the "kakeha" school)

If the sauce is poured over the entire dish from the beginning, the batter and sauce will blend together, creating a delicious sense of unity.
Sauce cutlets are especially appealing because of the "soaked batter.
It goes well with rice, and the flavor can be enjoyed all the way through.

On the other hand, the dipping group is more common among those who want to enjoy the crispiness of the batter.
By adding as much sauce as needed,
The good thing is that the batter is light, the taste of the meat is easily recognizable, and you can enjoy the differences between the different parts of the meat.
Thick cut loin, in particular, is a perfect match for the "dipping" method, as the flavor of the cross section can easily be felt.

In fact, I recommend salt only at the beginning!
At Aburaya, we also recommend trying the first slice as is, then salt, then sauce.
The taste of tonkatsu is enhanced when the meat is first tasted and then the sauce is combined with it.

One of the pleasures of tonkatsu is to change it up depending on the mood of the day.
Please try to find your own "best way to eat".

[Ikebukuro × Tonkatsu] Do You Pour Sauce Over It or Dip It?
Hello, this is Aburaya.
Everyone has their own preferences when it comes to eating tonkatsu.
One surprisingly common point of division is whether you pour sauce over it or dip it.
Which camp do you fall into?

The Appeal of Pouring Sauce

When you pour sauce over the entire piece from the start, the batter and sauce blend together, creating a harmonious, unified flavor.
This "sauce-soaked batter" is especially appealing in sauce katsu.
It pairs well with rice, and you can fully enjoy the flavor right down to the last bite.

On the other hand, the "dip" camp is popular among those who want to enjoy the crispiness of the breading more.
By dipping only the amount you need,.
You get the benefits of a light breading, a clearer taste of the meat, and the ability to enjoy the differences between each cut.
Thick-cut loin, in particular, is a perfect match for the "dip" camp because it's easier to taste the umami in the cross-section.

Actually, we recommend starting with just salt!
At Aburaya, we suggest trying the first slice plain, followed by salt, and then sauce.
Tasting the meat's natural flavor first before adding sauce enhances the overall deliciousness of the tonkatsu.

Changing your approach based on your mood that day is part of the fun of eating tonkatsu.
We encourage you to discover your very own "perfect way to eat it."