In the town of Aizu-Wakamatsu (Fukishima Prefecture), you can find a special version of Katsudon called Sauce Katsu. Like a normal Katsudon, it is a bowl of rice with a breaded pork cutlet served on top, but what sets this one apart is the sauce.

In a normal tonkatsu, the pork is covered in panko and then fried. Afterwards, it is added to a bowl of rice and then the tonkatsu sauce – a mix of Worcestershire, sugar, ketchup and a dash of oyster sauce – is added on top. However, in Aizu-Wakamatsu’s version, which is called a Sauce Katsu, the sauce is added to the tonkatsu while it is frying. Here is the result:

In a normal tonkatsu, the sauce is simply drizzled on top and does not penetrate the breading to soak into the meat. For sauce katsu, because the sauce has so much contact with the breading and meat directly during pre-coooking preparation, it results in a meat that has absorbed a lot of the flavours of the sauce.

Sauce Katsu is one of the specialities from the Aizu region, along with other foods such as curry yakisoba, Takato (whole green onion) soba, wappa-meshi, and more. I had this version from Kuishinbo, a regional restaurant that serves several of these foods.

Kuishinbo is on the upper floor of a building in the main arcade-style street in the historic part of Aizu-Wakamatsu, within walking distance of Tsuruga Castle.

Although it has several tables, there is also a tatami room that is meant for groups. While I was there, there was a Japanese company nomikai (social drinking event among colleagues) happening in this room.

The quality of this food was amazing and I would be very happy to go back. The (I think) mother/daughter team working were very efficient and very friendly, including giving me some recommendations on the menu as well as about the town in general. I would definitely go back!

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