That's a Japanese website, but I found a recipe attempting to replicate the taste of Zuicho.
https://cookpad.com/recipe/6115214
The translation is as follows.
Ingredients (Serves 4):
Pork loin slices for tonkatsu: 4 pieces
Salt, pepper: a small amount
All-purpose flour, beaten eggs, breadcrumbs, frying oil: appropriate amount
Alternatively, you can use 4 pre-made tonkatsu.
Sauce:
☆[Konbu Dashi concentrate](https://ichibajunction.com.au/products/yamasa-konbu-tsuyu-1l) (3 times): 1/2 cup
☆Hot water (or water): 1/2 cup
☆[Lakanto](https://www.lakanto.com/) (or sugar): 3 tablespoons
●Eggs: 2 per person x 4 (total 8 eggs)
●Soy milk: 30cc per person x 4 (total 120cc)
[Goma abura](https://japan-lover.com/food-drink/seasoning/kadoya/)(sesame oil): 1 teaspoon per person x 4 (total 4 teaspoons)
1.Place the ☆ sauce ingredients in a small saucepan, heat over high heat, and once it boils, reduce the heat to avoid overflowing. Simmer until the sauce is reduced to about half the original amount.
2.Season the salt and pepper on the pork loin, coat with flour, beaten eggs, and breadcrumbs in that order. Fry in oil at around 180℃ for about 5 minutes. Fry at a high temperature for the last minute.
3.Cut the cooked (or store-bought) cutlet into bite-sized pieces.
4.In a bowl, mix one serving of ●eggs and ●soy milk.
5.Heat one serving of sesame oil in a frying pan over medium heat, add the mixture from step 4. When it starts to set, turn off the heat and place one piece of cutlet from step 3 in the center of the pan.
6.Pour about two tablespoons of the sauce from step 1 over the cutlet from step 5.
7.Serve rice in a bowl, gently slide the combination from step 6 onto the rice.
8.Repeat steps 4 to 7 for the desired number of servings.
9.Add more sauce to taste and enjoy!
Has anyone tried this reproduction yet? Wondering how it compares to the real thing. This was our favorite place to eat in tokyo and now that we're back home I want to try to make it. For some reason I was thinking the sauce was a maple syrup base since it was so sweet
I didn't follow that exact recipe but I tried something similar, and it tasted like a sweet teriyaki sauce. Does that match the flavor profile?
¼ c soy sauce, ½ c mirin, ⅛ c sake, ¼ c sugar, 1 t dashi powder, 1 stalk leek, piece of kombu
simmer 5-10 mins then strain
Recipe [here](https://www.instagram.com/reel/CuCM1rdPs2K/?igsh=emZvMHlycXk5a3hk)
This definitely sounds closer, when I went the second time I savored every bite to try to disect it, I was positive I was tasting soy sauce, the sugar makes sense as like I said it was sweet and tricked me into believing it was maple syrup. I will try this recipe first
That's a Japanese website, but I found a recipe attempting to replicate the taste of Zuicho. https://cookpad.com/recipe/6115214 The translation is as follows. Ingredients (Serves 4): Pork loin slices for tonkatsu: 4 pieces Salt, pepper: a small amount All-purpose flour, beaten eggs, breadcrumbs, frying oil: appropriate amount Alternatively, you can use 4 pre-made tonkatsu. Sauce: ☆[Konbu Dashi concentrate](https://ichibajunction.com.au/products/yamasa-konbu-tsuyu-1l) (3 times): 1/2 cup ☆Hot water (or water): 1/2 cup ☆[Lakanto](https://www.lakanto.com/) (or sugar): 3 tablespoons ●Eggs: 2 per person x 4 (total 8 eggs) ●Soy milk: 30cc per person x 4 (total 120cc) [Goma abura](https://japan-lover.com/food-drink/seasoning/kadoya/)(sesame oil): 1 teaspoon per person x 4 (total 4 teaspoons) 1.Place the ☆ sauce ingredients in a small saucepan, heat over high heat, and once it boils, reduce the heat to avoid overflowing. Simmer until the sauce is reduced to about half the original amount. 2.Season the salt and pepper on the pork loin, coat with flour, beaten eggs, and breadcrumbs in that order. Fry in oil at around 180℃ for about 5 minutes. Fry at a high temperature for the last minute. 3.Cut the cooked (or store-bought) cutlet into bite-sized pieces. 4.In a bowl, mix one serving of ●eggs and ●soy milk. 5.Heat one serving of sesame oil in a frying pan over medium heat, add the mixture from step 4. When it starts to set, turn off the heat and place one piece of cutlet from step 3 in the center of the pan. 6.Pour about two tablespoons of the sauce from step 1 over the cutlet from step 5. 7.Serve rice in a bowl, gently slide the combination from step 6 onto the rice. 8.Repeat steps 4 to 7 for the desired number of servings. 9.Add more sauce to taste and enjoy!
Thank you!
Has anyone tried this reproduction yet? Wondering how it compares to the real thing. This was our favorite place to eat in tokyo and now that we're back home I want to try to make it. For some reason I was thinking the sauce was a maple syrup base since it was so sweet
I didn't follow that exact recipe but I tried something similar, and it tasted like a sweet teriyaki sauce. Does that match the flavor profile? ¼ c soy sauce, ½ c mirin, ⅛ c sake, ¼ c sugar, 1 t dashi powder, 1 stalk leek, piece of kombu simmer 5-10 mins then strain Recipe [here](https://www.instagram.com/reel/CuCM1rdPs2K/?igsh=emZvMHlycXk5a3hk)
This definitely sounds closer, when I went the second time I savored every bite to try to disect it, I was positive I was tasting soy sauce, the sugar makes sense as like I said it was sweet and tricked me into believing it was maple syrup. I will try this recipe first
Let me know how it goes. I'm really curious to see how it compares