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HYPEBEAST Eats… Haccho Miso Katsudon by Chef Daisuke of Guu Garden

A destination that blends an uncommonly comfortable atmosphere with authentic Japanese oden dishes, Guu Garden is one of six izakaya style restaurants owned by the Guu chain located in Vancouver. Set in a sheltered corner of downtown, the garden motif is preserved by noticeable verdure and terrace seating. Conventional izakaya restaurants are considered welcoming spaces to share a meal and a conversation, while incorporating low tables and tatami mats, as is the case at Guu Garden. Customers are greeted with oshibori, or wet towels, and a menu offering pictures of each dish. Locals know Guu as the spot to don their slippers and enjoy a delicious lunch, which is made even more inviting by the relaxed atmosphere – broken only by the occasional welcoming call of “Ohio irasshaimase!” Dish sizes range from small to moderate to encourage sharing, and in keeping with the tone of traditional cuisine offered at all Guu restaurants, this time we ordered the Haccho Miso Katsudon prepared by Chef Daisuke. Illustrating the versatility of miso seasoning, this fried pork cutlet is served on a bed of rice and comes accompanied by a half-boiled egg – while a Mega-Sapporo on the side is never a bad idea.

Photography: Ben Etienne/HYPEBEAST

Ingredients (Fried Egg)
  1. 01 Mirin
  2. 02 Sake
  3. 03 Panko Breadcrumbs
  4. 04 Miso Sauce
  5. 05 Half Boiled Egg
  6. 06 Karashi Mayo
  7. 07 White Rice
  8. 08 Pork Loin
  9. 09 Seaweed
  10. 10 Cabbage
  11. 11 Green Onions
  12. 12 Brown Sugar
  13. 13 Miso Haccho
  14. 14 Egg
  15. 15 Shichimi Spice
  16. 16 Pickled Ginger
  17. 17 Sesame Seeds
Step 1
Ingredients from left to right:
(Top) Mirin, Sake, Panko Breadcrumbs, Miso Sauce, Half Boiled Egg, Karashi Mayo
(Middle) Salt, Pepper, White Rice, Pork Loin, Seaweed, Cabbage, Green Onion
(Bottom) Brown Sugar, Miso Haccho, Egg, Shichimi Spice, Pickled Ginger, Sesame Seeds.
Step 2
Haccho miso, sake, brown sugar and mirin are mixed to form the miso sauce.
Step 3
Hammer pork loin.
Step 4
Apply salt and pepper.
Step 5
Bread with panko crumbs, flour, and egg.
Step 6
Deep fry and apply miso sauce.
Step 7
Cut into portions and include rice, cabbage, seaweed and pickled ginger on a bed for the pork loin.
Step 8
Garnish with karashi mayo, green onions, sesame seeds, shichimi spice, and half boiled egg.
Step 9
Serve with optional accompaniment (Optional accompaniments include miso soup, pickles and grapes).
Date: Jan 15, 2013  /  Views: 8745  /  Author: Staff
Category: Editorial  /  Tags: Hypebeast eats, Eats, Guu garden, Daisuke