One word card collection

Q:

I would like them to improve the way they make katsudon.
When you pour the rice bowl sauce over the cutlet, the sauce soaks into the cutlet so much that the batter doesn't feel crispy at all, and the batter keeps peeling off while you're eating it, making it uncomfortable. Rather than pouring it all over the cutlet, just pouring it from the side so it doesn't cover the cutlet will give the sauce a stronger flavor and keep the batter crisp. I would like people to understand that the condition of the batter greatly affects the deliciousness of katsudon.

Previously, I kept quiet about it because some people made it so that the sauce wouldn't get too wet on the cutlet, but lately, the batter is always soggy, so I can't stand it anymore.
I myself have made katsudon many times during my part-time job, so I'm posting this with the confidence that changing the way you put the sauce on the bowl won't be too much of a hassle. Please improve your method as soon as possible. Please, sincerely.

A:

Thank you very much for your valuable feedback.
As you pointed out, in order to enjoy katsudon, you need to make sure that the sauce does not cover the cutlet. We will share it again with our part-time staff and strive to improve it.