A collection of quote cards from Hongo Shokudo

Q:

I'd like to see improvements in the way katsudon is made.
If you pour the sauce over the katsu, it soaks into the cutlet too much, making the batter completely uncrispy, and the batter peels off easily while you're eating, which is unpleasant. Instead of pouring it all over the cutlet, pouring it from the side so it doesn't touch the cutlet will give the donburi sauce a strong flavor and keep the batter crispy. I'd like to see more people understand that the condition of the batter has a big impact on the deliciousness of katsudon.

In the past, I kept quiet because some people would make it so that the sauce didn't get too much on the cutlet, but recently the batter has always been soggy, so I can't stand it anymore.
I've made katsudon many times in the past as a part-timer, so I'm confident that changing the way the sauce is applied won't be too much of a burden, which is why I'm posting this. Please improve your recipe as soon as possible. I sincerely ask you to do so.

A:

Thank you very much for your valuable feedback.
As you pointed out, to enjoy the katsudon, it is necessary to ensure that the sauce does not get on the cutlet. We will share this with our part-time staff and strive to improve.