Authorized reprint from 9:9 full (jdjfbao)
In Japan, there is a secret related to pork chop rice.
This secret comes from the interrogation room of the police station.
The new rookie cop has no way of saying a word to the prisoner, at which point the experienced senior will skim his lips, stand up, and say to the rookie:
"It's time to make it play!"
Thirty minutes later, this mysterious confession weapon appeared in the interrogation room— a large bowl of golden and translucent pork chop rice with the aroma of grease!
The prisoner bowed his head and looked at the plate of pork chop rice, and did not look up for a long time.
One after another, tears rolling down the wooden table in the interrogation room.
"I say, I say it all!"
© livedoor.blogimg.jp
Do you think Full Sister is ghosting?
No, no, no! In 1963, during the "Kizen Kidnapping and Murder" incident in Tokyo that shocked the whole of Japan, the famous criminal policeman Hiratsuka Yabei from the search class used the artifact of pork chop rice to pry open the mouth of suspect Hara Hoshi!
Most of the days, the suspect Obarabao remained silent, saying some topics that had nothing to do with the case, and once Hirazuka said the key point, Obara immediately closed his teeth and did not say a word. Moreover, he had perfect alibi at the time, and the police could not do anything about him. However, Hiratsuka Yabei confronted Obaraho with unimaginable patience and stickiness.
It is said that Ohara himself was poor and had never eaten any serious food. Officer Hiratsuka bought pork chop rice, and Ohara had never eaten such a high-end dish (yes, pork chop rice was a high-end dish at that time!). ), so I gradually relaxed my vigilance against Hiratsuka! Before being sentenced to death, Ohara said—
"Please tell Officer Hiratsuka that now I can finally live as a human being with a clear conscience!"
Look, the power of food for the human heart is so incredible!
After this, pork chop rice appeared more and more frequently in the interrogation room, which can be seen in the TV series -
?s Criminal story gray runaway ?s Seven detectives ?t Smile in the sun ?t, yuji Kouta large intellectual intellectual of the land of a large family "Dancing large investigation line?
What kind of bowl of pork chop rice can make the prisoners cry and cry, and recruit everything?
What kind of correct posture is needed to eat a bowl of pork chop rice? (Reply to "Pork Chop Rice" to get the "Eat Pork Chop Rice Like a Japanese Man, True Secret!") drawn by Satomi. ”）
No need to kill people and set fires, no need to go to jail, this time, Full Sister takes you to Tokyo and eats the five hottest pork chops in Tokyo!
Let's take a look at some of the places in Tokyo where to eat pork chops.
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Tonkatsu Suzuki
Entry-level pork chop rice
地址:1-9-1 MARUNOUCHI, 1F KITCHEN STREET CHIYODA 100-0005 TOKYO, JAPAN
© luckypeach
Tonkatsu Suzuki is an entry-level restaurant for pork chop rice – it's easy to see when you arrive at Tokyo JR Station.
What the? Eating a piece of pork chop in the corner next to the train station? Sounds too miserable!
But you should take a look at what this store looks like:
© tabelog
The refreshing golden yellow dining table and meticulous service make you feel that this restaurant is more dedicated than any pork chop restaurant in the world. What makes Suzuki special is that it offers an entry-level, unpretentious experience. No pretense, no one is overwhelmed, and your desire to eat a piece of pork chops quietly will satisfy you.
In addition to high-quality pork chops, Siuzuki also offers fat beef tenderloin and silky fish chops. You can choose your favorite steak and serve it with a standard set menu: rice, kimchi, miso soup, chopped cabbage, brown sauce and fresh and exciting mustard.
Rice and cabbage can be added in unlimited quantities.
Butagumi (dolphin group)
The largest variety of steaks
Address: 2-24-9 NISHIAZABU MINATO
106-0031, TOKYO
Butagumi is a very special restaurant, where you can choose not only the type of steak, but also the origin, feeding method and size of the steak!
Butagumi's appetizer "Smoked Cherry Tomatoes" refreshes your understanding of tomatoes! While eating the tomato, you have time to look at its main menu: in the first step, you can choose pork chops from 12 to 15 pig breeds. The ingredients come from various regions of the Japanese archipelago, and on individual days you can also eat Iberian pork from Spain. Step 2: Choose the steak size. Do you want pork chops in regular thickness, or a thickened version? Some of the packages you can also opt for the Deluxe Edition Steak, which uses a large piece of meat cut from the fattest part of the ribs.
The moment the steak is brought to your eyes, you will find that the piece of meat in front of you does not have a drop of excess oil left! When your teeth bite into the first bite of bread crumbs and the fat and lean flesh that envelops it, you can eat where the pig came from and what it grew up with. You guessed what this pig loves to do on weekends, and what it thinks of Haruki Murakami. The crunchy crumbs of fried bread are as dense as freshly falling snowflakes. Butagumi's homemade sauce is so delicious that people usually bypass the steak and try it straight away. The aestheticists would abandon the sauce and sprinkle some pink sea salt on the meat.
Regarding the choice of meat, if you're really lucky, you'll come across the rarest meat in the store: pork belly. The texture of the protein on the steaks shimmers and gives you the illusion of being in the clouds. This pork chop is the highest interpretation of the word "oily". Compared to this piece of meat, the other steaks are mediocre.
Tonki
Simple and sincere
Just like my Japanese grandmother did
Address: 1-1-2 Shimo-Meguro, Meguro-ku
Tonki's food is simple, but not rudimentary. The hotel is small and warm, with Ozu's cinematic warmth. There is only a long bar in the shop, where everyone sits and eats.
Tonki doesn't have a fish steak, nor does it have a lot of steaks for you to choose from. There are only three types of meat: fried pork chops, tenderloin steaks, and kebabs (huge pieces of meat grilled together with onions). You don't have to choose the grade of meat, and you can't ask to make it into an oversized version. Since The opening of Tonki in 1939, the tradition of simplicity has been preserved. Everything is so beautiful that there is no reason to make any changes at all.
© tokyo-calendar.jp
In fact, none of the customers wanted Tonki to make a change, because the pork chop rice here looks like an ordinary Japanese grandmother. Unlike Suzuki and Butagumi, the flour and crumbs on Tonki pork chops are thick and easy to fall off. You're sitting here for that piece of meat in the flour. The meat is strong and solid, especially like the big meat that only appears at the weekend dinner, which can make you eat slowly for a long time. Miso soup is as greasy as pork chops, and large oil beads float on the surface of the water. The happiness that Tonki brings to you is like collapsing on a recliner when you are about to collapse, and this recliner has perfectly fit your body shape over the years. It knows you. You know it too.
Narikura (Shōzō)
Every foodie has to find it
Address: Osawa Bldg. B1, 1-32-11 Takadanobaba, Shinjuku-ku
The pork chops in the collection have long been widely known. However, it is more famous for the length of the queue at the entrance, which claims to be the restaurant with the longest waiting line in Tokyo. The owner and chef Mitsuya has particularly high quality requirements for the raw materials of pork chops, and each piece of pork chops is "slowly" fried with low temperature oil, which can be imagined why the queue is always so long!
Located in an alley near Takadanobaba Station, You don't have to look for its signboard, but you can see the line stretching around the corner to know where the shop is. As you move in the crowd up the stairs leading to the underground entrance to The Hidden House, you can start thinking about what you're going to eat.
It is recommended to start with pork chops in Tochigi Prefecture, the meat is soft and not greasy. If you like fatter meat, you can choose rosu steak; if you like lean meat, then you can eat tenderloin steak. Agu pork from Okinawa is known for being "healthy" and its fat melts at the right low temperature. Kagoshima's black pork is thick and rich in flavor. The rarest and softest is chef Mitani's roasted pork chops named "Chatonbriand".
Once seated, Mitani and his guys started making pork chops for you in the kitchen. You can order a beer and watch them go back and forth quietly. Once the set menu is served, you will find that the pork chops have been rolling in the oil pan for so long, but they are not greasy at all. Take a bite and there's a little bit of pink in the middle – it's an exciting moment!
Maisen Tonkatsu
Eat pork chop rice in a public bathhouse
Address: 4-8-5Jingumae, Shibuya-ku
There are many pork chop restaurants in Tokyo, but it has long been The Lion Tonkatsu that has been widely recognized. When you ask any Tokyoite where to eat the best pork chop rice, he will definitely mention Maisen. Maisen has several chains in Tokyo, and suggests visiting its Aoyama store, which was converted from a World War II public bathhouse.
Maisen is best known for the Okita Kurobuta pork chop set, which is juicy, crunchy and non-greasy. The meat sauce is also unique to Maisen and the taste is outstanding. Although the price of Theisen is high, its portions are still sufficient, and you can add unlimited rice and cabbage. The flour and breadcrumbs wrapped around the steak won't even make you feel greasy, and when you're done working out the steak and starting to eat the crumbs that fall off the plate, you'll notice how fascinated you are by it.
Seeing this, the full sister finally understood why a bowl of pork chop rice was much better than a tiger stool and pepper water in making prisoners confess. Because, no matter how tight-mouthed the prisoner is, can he not let go in front of this bowl of golden pork chop rice that is eager to bring his own BGM?
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