A collection of quote cards from Hongo Shokudo

Q:

I wish they would improve the way they make katsudon.
When they pour the sauce over the pork cutlet, the sauce soaks into the cutlet too much, completely ruining the crispness of the coating, and the coating peels off while you're eating, which is unpleasant. Instead of pouring the sauce over the entire cutlet, if they just pour it in from the side without getting it on the cutlet, the flavor of the sauce will be just right, and the crispness of the coating will be preserved. I wish they would understand more that the condition of the coating greatly affects the deliciousness of katsudon.

Until now, some people would make the katsudon so that the sauce wouldn't get too much on the cutlet, so I kept quiet, but recently the batter has always been soggy, and I can no longer tolerate it.
I myself have made katsudon many times in my past part-time jobs, so I am confident that changing how the sauce is applied won't be that much of a burden, which is why I'm posting this. Please improve the preparation method as soon as possible. I earnestly beg you.

A:

Thank you very much for your valuable feedback.
As you pointed out, in order for customers to enjoy the katsudon, the sauce needs to be added in a way that it does not get on the pork cutlet. We will share this with our part-time staff again and strive to make improvements.