Tonkatsu by Ma Maison currently has an autumn special - Kurobuta Mushroom Katsu which features their kurobuta rosu katsu with mushrooms on daikon oroshi that has been infused with truffle oil and shiro dashi. I'm glad they didn't go overboard with the truffle oil, using only enough to perfume the food.
Very nicely done like they normally do their katsu with a dry crisp breading and moist pork beneath. Since this was kurobuta, it was also nicely marbled with fat for that difference in texture and flavour. I thought the mushrooms were delicious, pairing well with the oroshi that was mellowed by the shiro dashi. Those went along nicely with the fried pork
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