This recipe is alright as written, but is bland, like most traditional Katsu dishes are. I prefer Shin98's Tonkatsu recipe, but for this one, add powdered ginger, powdered garlic, salt, & pepper to the flour before coating. For heat, use fresh crushed asian peppers. I would avoid making this sauce (just doesn't taste right. I prefer to use the store bought Bull-Dog Vegetable & Fruit Tonkatsu Sauce (can order online if not at your local asian market) instead of making my own which I can't get to taste as good as this. This sauce is the exact same flavor I remember from my years living in Japan.

Reviewed On: Sep. 5, 2009

I tried this in my search for a great katsu recipe. This is my second favorite after Shin98's Tonkatsu recipe. This is good as is, but some suggestions to try: Pound thin to 1/4" which helps with cooking thru before you scorch your breading. Use fresh crushed asian peppers added to the flour for heat (a little goes a long way). In fact, add powdered ginger and powdered garlic to the flour for more asian flavors. Just be careful as powdered ginger can be overwhelming. For a sauce, you can either make a tonkatsu sauce from this site, or you can go with my long-time favorite, Bull-Dog Vegetable & Fruit Tonkatsu Sauce (can order online if not at your local asian market).

Reviewed On: Sep. 5, 2009

This was gooooood! I've made it 3 times. I haven't changed anything from the original recipe, except I tried the second with apple cider vinegar. Stick with the white vinegar, as it adds a lot more flavor to the dish. Don't overcook your bacon unless you like the charred flavor. Almost as good as the local German restaurant.

Reviewed On: Mar. 16, 2009