As needed ( I used to 4 to 5 tablespoons last time )
Spread the meat and season with salt and pepper (I used thin meat for shabu-shabu so it's easy to wrap)
Fold the meat into half, then again until it's bite size. If using cheese, wrap the meat around it and tightly secure.
Mix flour and water for the batter. Coat the meat from Step 2 and then with panko.
Heat a pan with oil and cook over medium heat without letting it move around too much. It's ready once both sides are nice and golden brown (The picture shows 1 serving. )
Story Behind this Recipe
I've made layered tonkatsu (or "mille-feuille" tonkatsu) few times and thought, "Wouldn't it be easy if I just made a bite-size dish instead of making something big that needs to be cut?" so I made this recipe. It's not expensive to make, is delicious and is very hearty too!
Adjust the amount of flour and water so the batter isn't too thin or too thick. You don't need use egg for the coating. If you're using cheese, make sure to place it in the middle and completely cover it with the meat so that it won't fall out.