Okayama Demi Katsudon
Demi katsudon places fried pork cutlet over rice and covers or dips it in a dark demi-glace-style sauce, distinguishing Okayama's bowl from egg-bound katsudon and Worcestershire-style sauce...
At a glance
| Name | Okayama Demi Katsudon (Demi-katsudon) |
|---|---|
| Prefecture | Okayama |
| Region | Chugoku |
| Type | Pork-cutlet rice bowl with demi-glace-style sauce |
What is it?
Demi katsudon places fried pork cutlet over rice and covers or dips it in a dark demi-glace-style sauce, distinguishing Okayama's bowl from egg-bound katsudon and Worcestershire-style sauce katsudon.
History and local context
The local promotion group and Okayama tourism credit the founder of Katsudon Nomura, established in 1931, with devising the dish. Today shops vary sweetness, bitterness, thickness, cabbage, peas, and egg.
How to enjoy it
Taste one cutlet piece first, then combine it with rice and cabbage to balance the sauce. Eat takeaway portions within the stated time and heat only as directed.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Okayama Demi Katsudon from?
It is associated with Okayama, in the Chugoku region of Japan.
What kind of food is Okayama Demi Katsudon?
This guide classifies it as pork-cutlet rice bowl with demi-glace-style sauce. See the overview for its defining ingredients and texture.
Can I order Okayama Demi Katsudon online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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