# リスナー情報コーナー：(火)教えてあなたの晩ごはん！

- Show: ジェーン・スー　生活は踊る
- Published: 2026-10-13
- Canonical: https://podc.club/en/episode/1630372322_1ff0c2d00b23.html
- Audio: https://pdst.fm/e/pscrb.fm/rss/p/traffic.megaphone.fm/TBS5529631927.mp3
- Source: Edited from a machine transcript of the first 30 minutes of the episode. Not an official summary.

Machami-san (まちゃみさん), a 53-year-old listener from Katsushika Ward, Tokyo, called in to share her neighborhood butcher's weekly Tuesday deal on freshly fried katsu—and tonight's dinner plan built around it. The menu: katsu-don and tonjiru, an all-pork evening powered entirely by one small local shop.

## What this episode answers

### What kind of shop is the butcher Machami-san uses, and how does she buy from it?

It is a small, independently owned butcher in a local shotengai (shopping street) in Katsushika Ward that sells two sizes of freshly fried katsu at bargain prices every Tuesday. Customers can specify a pick-up time and the katsu will be ready fresh out of the fryer.

### How does she make her katsu-don?

She cooks down plenty of onions in a sweet-savory dashi broth, then folds in generous amounts of egg to close the katsu over the top—a double hit of pork and egg that the studio called a 'protein-don.'

### What is the butcher's motsu-ni like as a product?

It is sold fully prepped, vegetables and all, so all you have to do at home is add tofu and simmer; the fact that the most laborious step—cleaning and blanching the offal—is already done makes it a neighborhood favorite.

### What goes into tonight's tonjiru?

She uses long onion, daikon, carrot, konnyaku, potato, and tofu, and adds burdock root (gobo) as well; the pork comes from the same butcher, making it a hearty, ingredient-packed bowl.

### How does she eat tonkatsu on the days she buys it straight?

On small-katsu days she buys one piece per person and serves it as tonkatsu with a generous pile of shredded cabbage, using a sesame-based tonkatsu sauce she keeps in a bottle as her regular condiment.

## Article

## Machami-san and Tonight's Dinner

The caller was radio-name Machami-san (まちゃみさん), 53, from Katsushika Ward, Tokyo. She described her neighborhood in passing as "easy to live in," then announced the night's main event: "Katsu-don. I'm making it at home." The studio erupted with "Wow, impressive!"

## The Neighborhood Butcher: A Local Hero

The star ingredient comes from a small, privately run butcher in her local shotengai. Every Tuesday the shop puts out two sizes of freshly fried katsu at bargain prices. Better still, customers can name a pick-up time and the katsu will be pulled from the fryer right on cue. Machami-san called the shop "the neighborhood's savior."

"If I lived in Aoyama this wouldn't be possible," she laughed—a line that drew easy agreement from the studio. The shop's existence, she made clear, is a cornerstone of her family's food life.

## Tonight's Star: How the Katsu-Don Comes Together

For a family of four, Machami-san plans to buy two of the large-size katsu pieces—each one "almost too big for one person." The two pieces get shared across the household.

The technique is straightforward but careful: plenty of onions go into a sweet-savory dashi broth and cook down well before generous amounts of egg are used to close the katsu. The studio jumped on the protein angle—they had just been discussing the merits of getting protein from eggs—and declared it "a perfect protein-don: pork and egg, done."

## An All-Pork Evening: Tonjiru Joins the Table

Katsu-don alone wasn't enough. When asked what else was on the menu, Machami-san answered: tonjiru. The pork for that, naturally, also comes from the same butcher. "You're swimming in pork tonight!" the studio laughed. "It's like eating at a restaurant."

The ingredient list started with long onion, daikon, carrot, konnyaku, potato, and tofu—and kept growing mid-conversation. "Let's add burdock root. Let's put everything in," she decided as she talked. All that prep—chopping, peeling, scrubbing—is real work, but she summed it up in a near-whisper: "I just really want to eat a lot."

## A Hidden Gem: The Butcher's Pre-Prepped Motsu-Ni

Katsu isn't the only reason Machami-san is loyal to the shop. The butcher also sells motsu-ni (offal stew) with all the prep already done—vegetables included—packaged so that adding tofu and simmering is all that remains at home. The studio nodded hard: "Cleaning offal is the worst part. Having that taken care of is invaluable."

## Tonkatsu Days and the Whisper That Explained Everything

On Tuesdays when she buys the smaller-size katsu, the plan shifts: one piece per person, served as tonkatsu alongside a generous mound of shredded cabbage. Her condiment of choice is a sesame-based tonkatsu sauce, kept in a bottle at the ready. "Not Worcestershire or medium-thick—sesame sauce?" the studio confirmed. "Yes," she replied, quietly.

That quiet tone had been present throughout the call. Asked about it, Machami-san explained she had been whispering because she was nervous: "I'm talking to two people I've always admired—I'm so moved I can barely think straight." The studio warmed to the confession immediately. She closed the call on a perfect note: "I'll take today's conversation with you both as my side dish tonight."

## Takeaways

- A small Katsushika shotengai butcher sells bargain freshly fried katsu every Tuesday with a made-to-order pick-up time, and it underpins Machami-san's family meals.
- Tonight's all-pork dinner—katsu-don made with plenty of onion, egg, and the butcher's katsu, plus a fully loaded tonjiru—had the studio declaring it the ultimate protein bowl.
- The same butcher sells fully prepped motsu-ni that only needs tofu added before simmering, eliminating the most laborious step and winning fans throughout the neighborhood.