Tonkatsu Marushichi is a specialist shop that transformed katsudon into a viral culinary challenge by serving what is widely considered the thickest pork cutlet in Japan. Their technique deviates from the traditional soggy katsudon; instead, they follow the modern "Zuicho style" where a massive, crispy fried cutlet is placed on top of a fluffy, semi-scrambled egg bed rather than being simmered with it. To ensure the 1.5-inch thick meat is tender, the pork is slow-cooked at a low temperature for nearly a full day before being breaded and fried. Because the portions are so substantial, the shop provides fresh wasabi and a specific sweet-savory tare sauce to help balance the richness of the fat.