This coating is great for anyone with an egg allergy, anyone who is worried about cholesterol, and anyone who realizes at the last minute that they don't have any eggs at home! This coating will be crispy and crunchy.
Combine the flour and katakuriko into a shallow metal tray or something similar. Add the water. Adjust the amount of water until the mixture is somewhat thick.
Dip whatever seasoned meat/ingredient you will be frying into the flour mixture and then coat with panko.
Afterwards it's just the same as any other deep-fried dish. Just fry in the oil.
The main photo shows tonkatsu (breaded and deep-fried pork cutlets). I don't think it's really that different from a coating that uses egg.
I also used this recipe to deep-fry hanpen.
Story Behind this Recipe
My child has an egg allergy so I can't make deep-fried foods with eggs! So I tried various recipes and came up with this one.
Step 1: the mixture should be thick, not runny, but thick. If it's thick, it will fry nice and crisply, but if it's runny, the coating won't stick very well. Adjust the water based on the type of flour.