Katsu

• 1-3 cutlets of pork/chicken/tofu/whatever per person

• 1-2 cups of panko breadcrumbs

• ½ cup water
• ½ cup flour
• 1 tbsp cornstarch

• ½ tsp salt

• dip the cutlets in the batter
• dip them into a plate of panko breadcrumbs
• heat oil ¼ inch deep on a medium heat
• fry until golden brown on both sides, flipping once

Images

Notes

Each piece should be about half an inch thick and 3-4 inches long and wide.

You can add all sorts of spices to the batter to flavor the final product a bit. Paprika is popular but I don’t really like it in this dish so I just use salt.

I like using a small pot for this so that I can get to the ¼ inch deep mark with less oil, and the higher sides help to contain any splatter.

Tongs also make it easier if you are bad at flipping them like I am.