Esukaroppu

「Esukaroppu」是根室地區以及根室市的當地菜色。在番茄醬炒飯或著是奶油炒飯上面放上豬排，淋上多明格拉斯醬汁的料理。在1963年時，由西洋料理餐廳「蒙布朗」的主廚所創造出的料理。因為受到歡迎而漸漸普及。Escalop語源由法文而來，意謂著切薄片的肉片，使用比炸豬排還要薄的豬肉片。

Esukaroppu is a local dish of Nemuro City in the Nemuro District. Tonkatsu, which is Japanese pork cutlet, is set on butter or ketchup-flavored fried rice. There are two types of this dish. Demi-glace (type of brown sauce) is poured over. In the early 1960s, a cook who was working for the western style restaurant ‘Mont Blanc’ created it. It then grew very popular, and spread throughout the city. The name originates from the French ‘escalope’, which means thin pork in English. Actually, relatively thin pork is used for Tonkatsu of Esukaroppu. This is another example of fusion cuisine.