Panko
Panko: Japanese coarse breadcrumb; the texture is structural, not decorative.. Used in 6 ChefEdit recipes.
Ebi Fry
Ebi fry is yōshoku shrimp cutlet: whole shrimp cleaned, scored so they fry straight, coated in flour, egg, and panko, then fried until th...
Chicken Katsu
Chicken katsu is not fried chicken with breadcrumbs. It is a thin chicken cutlet breaded in flour, egg, and coarse panko, fried at 170-17...
Menchi Katsu
Menchi katsu is not tonkatsu made cheaper. It is a minced-meat cutlet with its own problem: the crust must fry hard and crisp before the ...
Tonkatsu
Tonkatsu lives or dies on contrast: juicy pork inside, dry-shattering panko outside, cold cabbage against hot fat. The cutlet is not schn...
Katsu Curry
Katsu curry is not Indian curry with a cutlet on top. It is Japanese curry rice built from a browned roux, sweet onion, curry powder, and...
Katsudon
Katsudon is not tonkatsu on rice with sauce poured over it. The cutlet is sliced, briefly simmered in a dashi-soy-mirin broth with onion,...