It might be weird to see so many dark streaks in that tonkatsu above, but that's because it wasn't tonkatsu; it was fried unagi. It sounded weird, but I got it because the Kimukatsu folks said that its frying time was only half of the usual pork. It still had unagi sauce inside it, and yet they also provided tonkatsu sauce, so it was rather sweet and heavy. I'll stick to the pork next time.
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