Make Ochazuke with hot cutlet and cold kelp tea
I have eaten Matsunoya's seasonal menu "Chilled loin and chazuke set meal". A dish in which the fat-rich loin cutlet is arranged so that it can be eaten refreshingly.
The price is 630 yen (tax included). Chinese cabbage shinko, chopped seaweed, plenty of cold kelp tea, white rice, and spices such as kneaded plum, wasabi, and sesame seeds are included with freshly fried loin cutlet.
It looks like an ordinary loin cutlet set meal, but from here you complete Ochazuke
Ochazuke is a specification that you complete yourself. Arrange the cutlets on the rice in the bowl, arrange the cutlet as a topping, and then sprinkle the chopped green onions around. Pour kelp tea there and it's done.
Put the katsu on the rice
Added toppings and kelp tea
The first bite has a pretty mysterious taste. The cutlet is still hot with a burnt tongue, but the kelp tea is cool and gentle. The shinko is crispy and goes well with crispy clothes and juicy pork.
Complete! Maybe it was a little too much
Matsuya's loin cutlet is full of fat, but the menu was devised to make it as refreshing as possible. Since there are different amounts of spices such as kneaded plums and wasabi, it is better not to use them all at once, but to use chopsticks little by little to add sourness and spiciness.
You can enjoy hot cutlet and cool kelp tea at the same time, which is a mysterious taste.
However, if you put the condiments and condiments together in your mouth, the tastes will be slightly different, so the combination of pork cutlet and condiments, and tonkatsu and condiments will be more refreshing.
It is said that it is for the time when the appetite tends to decrease, but if you do it, the volume is considerable for it to fit in the stomach, so I want to enjoy it after I'm hungry.