Tonkatsu – Japanese breaded and fried pork cutlet – gets elevated at the new 23-seat Shiokoji Tonkatsu Keisuke at Paya Lebar Square.
How this differs from the usual tonkatsu is in the use of shiokoji – a mix of sea salt and fermented short-grain white rice – to marinate the pork loin (from $16.90) and tenderloin (from $18.90). It acts as a natural flavour enhancer and also makes the meat extra tender.
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