# Katsumeshi ｜ Our Regional Cuisines

**Cuisine Name**: Katsumeshi

**Region**: Our Regional Cuisines

## Main Lore Areas
Kakogawa City and surrounding areas

## Main Ingredients Used
Beef, cabbage, rice

## History, Origin, and Related Events
Katsu-meshi" is a Western-style dish consisting of a flat beef cutlet on top of rice served on a Western-style plate, topped with demi-glace sauce and served with boiled cabbage on the side.It is a local dish of Kakogawa. It was first invented at a diner in town shortly after the war, when beef cutlets were still a rarity, as a Western-style dish that could be easily eaten with chopsticks without a knife and fork. Later, other diners began to offer katsumeshi with a sweet and spicy sauce and other innovations, and the dish spread throughout Kakogawa City.Today, new types of katsumeshi are being introduced, such as using pork, chicken, and shrimp cutlets as well as beef, and offering sauces other than demi-glace sauce. At stores in and around Kakogawa City, one can enjoy a variety of variations, different from store to store.

## Opportunities and Times of Eating Habits
As a normal meal, it can be prepared and eaten at home regardless of the season.

## How to Eat
The rice served on a Western-style plate should be thin, and the beef cutlet on top of it should be tapped flat and deep-fried to look tasty. In addition to beef cutlets, tonkatsu and chicken cutlets are sometimes served on top.

## Efforts for Preservation and Succession
There are more than 100 restaurants serving katsumeshi in and around Kakogawa City (as of 2021), and it also appears on school lunch and cafeteria menus. In addition, since special sauce is available at supermarkets, katsumeshi can be easily prepared at home. The Kakogawa Tourism Association, in cooperation with the University of Hyogo, is also using characters selected from the public to promote katsumeshi.

## Ingredients
- Rice: 300g (2 cups)
- Water: 450cc (2 1／4 cups)
- Beef (sliced): 400g (2 cups)
- Ingredients for batter] Flour: 30g (3 tbsp)
- Ingredients for batter] potato starch: 15g (1 1／2 tbsp)
- Ingredients for batter] Vinegar: 7～8cc (1／2 tbsp)
- Ingredients for batter] Water: 30cc
- salt: A pinch
- pepper: A pinch
- bread crumbs: some bread crumbs
- oil for frying: a little oil to taste
- Cabbage: 250g
- hot water: 400cc (2 cups)
- Curry powder: 2g (1 tsp)
- salt: a pinch
- consomme: 1 piece
- hot water: 600cc (3 cups)
- Butter: 25 g
- flour: 25 g (3 tbsp)
- Ketchup: 70g (4 1／2 tbsp)
- Worcestershire sauce: 45cc (3 tbsp)
- Grated onion: 50g (4-5 tbsp)
- japanese mustard: 3-5 g (1／2-1 tsp)

## Recipe
1. 1. Wash rice and cook normally in a rice cooker.
2. 2. Cut cabbage into 2 cm squares and boil in boiling water with curry powder and salt. Drain in a colander and leave to cool.
3. 3. Dissolve 1 consommé in 3 cups of hot water to make soup.
4. 4. Melt butter in a frying pan, add flour and fry over low heat until golden brown.
5. 5. Remove the pan from the heat and allow the bottom of the pan to cool slightly before adding the soup from step 3 and spreading it out a little at a time.
6. 6. Put 5 on the heat, add ketchup, Worcestershire sauce, and grated onion, and cook down, stirring constantly. Season to taste with salt and pepper.
7. 7. Spread one piece of beef on top of the other to form a cutlet.
8. 8. Combine [batter ingredients] and dissolve in water (like tempura batter).
9. 9. Season the beef with salt and pepper, and coat with breadcrumbs after the batter in step 8.
10. 10. Deep fry the cutlets in oil at 170-180℃.
11. 11. Place rice on a plate, top with cutlet cutlets cut into pieces, cabbage, sauce, and garnish with mustard.

## Provider Information
provider : Hyogo Home Cooking Research Group (Kaiko Katayose, Kaoru Sakamoto, Harumi Sakuta, Noriko Tanaka, Shinobu Tominaga, Kozue Nakatani, Tomoko Hara, Sachiko Honda)

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