Oh, no! Don’t give up! Deep frying is hard! When I first made fried coconut shrimp I burnt the heck out of the first batch (oil too hot!)! And shrimps cook really fast! I’ll be making tonkatsu for the first time and I’ll be using a thermometer to check on the temp of the oil.

Re: to burning everything: Just lower the temp my friend 🙂

For pancakes, I have my stove on medium, slightly nudge towards high, and flip the pancakes over once the bubbles stop moving. Let them sit for a minute or two then remove. I also wipe the pan after each batch.

For rice, get a rice cooker—problem solved! 🙂 A lot of Asian people now use a rice cooker, myself included haha I have had success of cooking rice in the pot but a rice cooker is much easier. I once visited a friend when I was in college, and he served me undercooked rice—really undercooked! I cooked it properly and he said this tastes much better haha But if you have a golden layer on the bottom, that’s considered a treat!

Noodle, I assume you were pan frying it? If I was doing it, I would precook the noodle first and then add it in once the other ingredients a are done. Then stir to incorporate everything.

Hope it helps!

Hi Joy, I have a bunch of ramen recipes on the site. Please use the search function in the top navigation to find them. For example, here is my Tonkotsu ramen: https://norecipes.com/tonkotsu-ramen-recipe/

Here in Indiana, we call that a pork tenderloin sandwich and it’s a staple in restaurants here! I can’t go to the Fair without getting one! Except the tenderloin is pounded thinly and is pretty much the size of your face. We like it with mustard and pickle, some like to add onion or mayo. And the process you’re referring to is swissing. Swiss steak or any meat for that matter is super tender. The butcher shop can run it through a machine if you ask them. It’s just a fancy method for pounding your meat out thinly.

Thank you Marc. I will give it a try next time.

Hi Julie, I'm glad to hear you've been enjoying this. I don't have a separate recipe for my Tonkatsu sauce, but it's included in my katsusando recipe: https://norecipes.com/katsu-sandwich-recipe/ Hope that helps!

Hmm. There are a couple possibilities then. One possibility is that you're making the layer of flour too thick. if the flour is caked on, it will flake off the meat. After flouring, try tapping it against a clean surface to get rid of any excess. The other possibility is that there are bald spots either in your flour layer or egg coating either one would make the panko fall off. The final possibility is in the handling of the katsu (especially as you add it to the oil). If you use tongs, you need to gently set the katsu in the oil. If you scape the bottom side as you're trying to withdraw the tongs, you can loosen the panko which will eventually fall off. Likewise when you're flipping it over, you need to be as gentle as possible. Hopefully one of these fixes the problem!

Yes, I did!