Esukaroppu

Esukaroppu是在番茄炒飯或是奶油飯上放上炸豬排並淋上多明格拉斯醬的料理。是根室市的當地料理。1963年時，由洋食餐廳「蒙布朗」的廚師所創作，短時間內就普及了。據說是為了要有讓漁夫們吃的飽的菜單而創作出來的。Esukaroppu的語源雖然有多種說法，一般的說法是從法語的「Escalope」而來。（Escalope是裹麵包屑和雞蛋拿來油炸的薄肉排。）

Esukaroppu is a local dish of Nemuro City. Pork cutlet (tonkatsu in Japanese) topped with demi-glace sauce is served on rice. There are two choices of rice - fried rice with ketchup (red Esukaroppu) and fried rice with butter (white Esukaroppu). Around 1963, a chef of the local western-style restaurant ‘Mont Blanc’ created Esukaroppu, and it quickly became popular, with word spreading around the city. The chef originally aimed to satisfy local fishermen when they returned home from working on the sea hungry. As for the name, there are varying stories, but it is actually from the French dish, escalope, which was an inspiration for the chef.