Authentic ramen and katsudon experience with Samurai Iron Chefs

Authentic ramen and katsudon experience with Samurai Iron Chefs

It was truly a delight to witness two of The 7 Samurai Iron Chefs, Masahiro Ito and Yoshihito Iwamoto, prepare two iconic Japanese dishes—ramen and katsudon.

This happened on February 28, 2024, at the Botejyu branch in Estancia Mall, Meralco Avenue, Ortigas Center, Pasig, with a select number of press people and influencers in attendance.

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THE FLAVORFUL KATSUDON’S SECRET

The katsudon crafted by Yoshihito Iwamoto was an absolute revelation.

Its exquisite flavor prompted me to indulge in not one, but two generous portions from the ample serving.

7 Samurai iron Chef Yoshihito Iwamoto

PHOTO: Karen AP Caliwara

Prior to this tasting, I hadn’t been particularly fond of breaded pork cutlets.

I couldn’t actually embrace the idea of deep-frying to achieve crispiness only to smother it in egg batter.

However, Yoshihito Iwamoto’s katsudon surpassed all expectations, boasting tender and flavorful meat that truly captivated my palate.

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During the cooking demonstration, I learned his “secret” technique—pouring the egg batter over the fried cutlet in low heat. This method allowed the rich flavors of the egg to infuse the breading and meat, resulting in a flavorful and quite crispy cutlet.

For those eager to recreate this culinary masterpiece, the recipe is available at Botejyu, pronounced as Bo-te-ju, which recently underwent a menu overhaul thanks to the collaboration with The 7 Samurai Iron Chef.

THE AUTHEnTIC RAMEN 

Moving on to the ramen, it was a definite standout.

As someone who often gravitates towards ramen when dining at Japanese restaurants, I’ve encountered versions with overpowering flavors that left me underwhelmed.

However, Masahiro Ito’s rendition struck the perfect balance—not overly creamy, with noodles that harmoniously complemented the broth.

The 7 Samurai Chef Masahiro iIo and his ramen

PHOTO: Karen AP Caliwara

During the event, newspaper columnist Dolly Anne Carvajal inquired about the possibility of creating Pinoy-Japanese fusion dishes.

Botejyu Japan Vice President and COO Kazunori Kouyuma acknowledged the idea, mentioning the potential of incorporating flavors inspired by Filipino classics such as sinigang, sisig, or adobo into ramen broth.

VR del Rosario, president and COO of Viva International Food & Restaurants Inc., expressed excitement about embarking on this collaborative journey with The 7 Samurai Iron Chefs.

“We are incredibly excited to do this…their unparalleled expertise and passion for Japanes cuisine align perfectly with your own commitment to culinary excellence.

“Together, we aim to push the boundaries of food innovation while staying true to the rich heritage that defines Botejyu.?

Established in Tamade, Osaka in 1946, Botejyu has since expanded its franchise to include 85 branches here in the Philippines.

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