Katsu Ramen
Local ramen specialty from Kosaka Town, Akita Prefecture

About Katsu Ramen

Katsu Ramen (カツラーメン, Katsu rāmen) originated around 40 years ago in response to a unique request: a dish that combines both katsudon and ramen. This dish pairs soy sauce ramen with a topping of simmered tonkatsu (breaded pork cutlet) coated in an egg mixture.

Seven restaurant owners in Kosaka Town came together to promote their local food culture by offering their own versions of Katsu Ramen, each with its own distinct flavor. While the classic soy-based broth is the standard, you’ll also find variations such as miso, salt, and spicy flavors depending on the restaurant.

At the historic establishment credited with the creation of Katsu Ramen, the tonkatsu is simmered in a katsuobushi (dried bonito) broth egg mixture, which adds savory depth. It's then paired with a refreshingly light yet umami-rich soy sauce soup enhanced with a touch of prosciutto for added complexity. To top it off, tender slices of chashu pork are served alongside the egg-coated tonkatsu, making it a hearty and satisfying bowl.

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