Prepare the ingredients. Put the amount of panko and flour that you need in bowls.
Season what you are frying with salt and pepper and then coat with flour.
Once you've coated everything with the flour, add water bit by bit to the bowl with the flour in it. Mix until it has the consistency of an egg.
Now coat what you are frying in this batter like you would with eggs. If for some reason you run out in the middle, just add more flour and water.
Coat evenly with panko and then fry it.
Story Behind this Recipe
I learned this recipe from a cook that I worked for when I had a part-time job at a Japanese restaurant. I like this method because you waste no eggs and the batter still tastes great. I usually make it a bit thicker than the consistency of a beaten egg.
If you make the batter thick, then a lot of panko will stick to what you are frying. If you make it thin, then the panko won't stick so much to what you are frying. Adjust the thickness of it to your liking. You can make this with many things. I was able to make cream croquettes using this batter.
The black specks in the top picture are ground pepper.