About
Kimukatsu own recipe The best part of the pork cutlet is, what texture of clothing that was also the crispy saying and juicy taste of pork. Only the delicious part of the carefully selected domestic pork loin (also referred to as the "millefeuille of meat") piled 25 sheets in the ultra-thin slices and fried to clothe the raw bread crumbs of special. As a unique cooking method, carefully 8 minutes fried at a low temperature of the oil, and steaming further vertical to to 2 minutes. This heat is transferred to the uniform by, it will be drawn for maximum flavor. Fluffy texture, accumulate gravy between one by one of pork became millefeuille like, a very juicy taste "Kimukatsu". Kimukatsu is deep-fried to order from us carefully one by one. The taste of Kimukatsu multiplied pains, please taste your slowly please. How to enjoy Kimukatsu Also choose from seven types of flavor is will tend to be lost, but also to taste the real thrill of "Kimukatsu" We recommend the "plane". (There is also platter where you can enjoy a variety of flavors you.) The source also we offer, but please enjoy and refreshing no other "special wholesale ponzu". And, please with us more favor "cooked fresh rice set" the charm of the Kimukatsu. The combination of juicy "Kimukatsu" and piping hot, shiny "cook fresh rice" is the strongest combination. The reason for issuing a cabbage in front of the "Kimukatsu" Shredded heaping cabbage has served before to enjoy the "Kimukatsu". Cabbage send for every day from domestic best of origin in accordance with the season, and crunchy, which was crisp, was in the "ultra-fine cut" so that you enjoy the freshness. The "vitamin U" that is included in the cabbage there is a work that will protect the mucous membrane of the stomach, will relieve the burden on the stomach when you eat fried food. Over a special dressing, delicious, please enjoy plenty shredded cabbage. All changes are free therefore do not hesitate to.
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