"The fresh breading makes all the difference in her crispy katsu. Kim uses milk bread then shreds it into long strips, ensuring a superior texture."
"Nicole explained that panko-crusted katsu is often pre-breaded and pre-fried, leading to a cardboardy exterior and overcooked meat, which is why curry katsu is popular."
"Chef Kim tenderizes each cutlet à la minute, ensuring that none of the dishes are made in advance, which highlights her commitment to quality."
"After a fire last year in Danville closed the first iteration of Jungdon Katsu, Kim signed a lease at the new location in Emeryville, where her daughters help out."
Joyce Kim's Jungdon Katsu stands out due to its use of fresh milk bread for breading, unlike the dried panko commonly used elsewhere. Nicole, Kim's daughter, emphasizes the importance of preparing each cutlet to order, ensuring quality and tenderness. After a fire closed their previous location, the family relocated to Emeryville, where both daughters assist in the restaurant. Kim transitioned from sushi to katsu to pursue her passion for authentic cooking, aiming to provide a unique dining experience focused on quality rather than trends.
Read at East Bay Express | Oakland, Berkeley & Alameda
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