B-class classics
Tare Katsudon
- 15Niigata
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- 15Niigata
Dish log
A Niigata City katsudon in which a freshly fried cutlet is dipped in a sweet-savory soy sauce tare and placed on rice.
Dish profile
About this dish
- Main ingredients
- Pork cutlet, sweet-savory soy sauce tare, rice
- History and origin
- It is said to have begun when a Western-style restaurant founded around 1931 or 1932 in Furumachi, Niigata City, added a katsudon with soy sauce tare to its menu and it became popular; there is also an account that the first owner devised it in 1945. Apprentices who trained at this restaurant went independent and opened their own shops, and it spread as a Niigata local gourmet dish.
- When it is eaten
- It is a local gourmet dish long loved by Niigata City residents and can be eaten at many shops in the city. Names vary by shop, such as "katsudon," "tare katsudon," and "katsuju."
- How it is eaten
- Without binding it in egg, the cutlet dipped in soy sauce tare is placed on rice and eaten, and the tare also soaks into the rice. Some versions are double-layered, with cutlets also sandwiched between layers of rice in the bowl.
Sources
- 新潟のソウルフード「タレかつ丼」 | 新潟県観光協会公式観光情報サイト にいがた観光ナビ · Tourism organization · Source checked 2026-10-12
- カツ丼 - Wikipedia · Encyclopedia · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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