[category]
[title]
Purists hold that tonkatsu (breaded and deep-fried pork cutlet) is best enjoyed simply, with only shredded cabbage and tonkatsu sauce to accompany the juicy meat. But a visit to Katsuman merits going off script: the highlight here is katsudon, a bowl of rice with a cutlet, doused in broth and topped with a soft-boiled egg. It's a voluminous portion, and one that'll have you flavouring juicy brand pork from Iwate, melt-in-your-mouth egg and savoury broth all at once. If you have a little spare change, try upgrading your katsudon to one with a top-quality loin cutlet (toku rosu).