岡山県·ご当地グルメ
Demikatsu-don
When you open the lid, you'll find the tonkatsu on the rice is richly coated in a glossy brown sauce. The rich demi-glace clings to the crispy breadcrumbs, providing a satisfying bite. It is said to have been created by 'Ajino Nomura,' a Western-style restaurant founded in 1931 (Showa 6). The founder reportedly encountered demi-glace—a fundamental French sauce—at the Imperial Hotel in Tokyo and thought, 'I want to bring this taste to the local people.' They adapted the authentic sauce with ingredients like ketchup to make it pair perfectly with rice, transforming it into a katsu-don. Eventually, ramen and Chinese noodle shops within the city began adding it to their menus, helping it spread as a specialty of Okayama. It is a rich and satisfying dish that offers a different experience from the egg-bound version (tamago-toji). If you come to Okayama, this is a bowl you must try.
Record it after reading
