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Zhen·Kazi Japanese Thick Cut Pork Cutlet (Yunhehui Branch)

日料 · ⭐ 4.2

OCT Grand Canal Valley, Tangnan Road

Dishes

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  Thick-Cut Pork Chop with Half Lean Half Fat

  Thick-cut pork chop with half lean half fat uses pork rib sections with marbled fat, approximately 2 cm thick. Main ingredients include pork chop, salt, black pepper, and cooking oil. The pork chop is first marinated with salt and black pepper, then pan-fried or grilled over medium-high heat to achieve a crispy exterior while keeping the interior juicy. The fat melts during cooking, adding richness to the meat. The dish features a crispy outside, tender inside, and balanced lean-to-fat ratio, highlighting the natural flavor of pork.
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  Curry Pork Cutlet

  Curry pork cutlet is made by marinating pork, then frying or pan-frying it, and finally stewing it with curry sauce. Main ingredients include pork tenderloin or cutlets, onions, potatoes, and curry powder or paste, sometimes with carrots. The pork is prepared first, then slowly stewed with seasoned curry sauce to make it tender and flavorful.
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  Pudding

  Pudding is a dessert made primarily from milk, sugar, eggs, and vanilla extract. Mix the ingredients thoroughly, strain the mixture, pour it into a mold, and bake in a preheated oven until set.
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  Thick-cut Pork Chop with Flatfish

  Thick-cut pork chop paired with flatfish, pan-seared to perfection for a savory and tender dish.
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  Japanese Thick Cut Fried Black Pork Cutlet

  Thick-cut black pork cutlet marinated and breaded, then deep-fried to golden crispiness, served with Japanese sauce or lemon.
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  Bamboo Shrimp Stir-Fried with Spinach

  Fresh bamboo shrimp and spinach stir-fried quickly for a light, nutritious dish.
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  Warm Egg Cutlet Rice

  A Japanese dish featuring crispy pork cutlet served over rice, topped with a creamy warm egg yolk and savory sauce.
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  Fried Oysters

  Fried oysters are made with fresh oysters, cleaned and coated in starch or batter, then deep-fried until golden and crispy. The oyster meat is tender with a crunchy exterior, offering a rich texture.
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  Sumo Pork Cutlet

  A Japanese dish featuring thick-cut pork cutlet, breaded and deep-fried to crispy perfection, served with a special sauce and side vegetables.
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  Pork Chop and Black Tiger Shrimp Combo

  A dish featuring a pork chop and black tiger shrimp combo, with the pork tender and juicy, and the shrimp sautéed in garlic butter for a rich flavor.
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  Pan-Seared Flatfish

  Fresh flatfish fillets seasoned and pan-seared to golden crispness, with a tender interior and a hint of lemon.
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  Abalone Oden

  A Japanese-style stew featuring abalone and vegetables simmered in a savory broth, known for its rich flavor and tender texture.
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  Goose Liver Mushroom Onsen Egg

  This dish features goose liver, mushrooms, and an onsen egg as the main ingredients. The fresh goose liver is pan-seared until the surface is slightly crispy and the inside remains tender. Mushrooms (such as button or shiitake) are sliced and sautéed until fragrant. The onsen egg is prepared using a low-temperature slow-cooking technique, resulting in a creamy, semi-set yolk and silky egg white. The dish is assembled by combining the seared goose liver, sautéed mushrooms, and onsen egg, optionally drizzled with a light sauce. It highlights the natural flavors and textural contrasts of the ingredients.

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