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.

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).

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.

Made recipe exactly described. Was able to find all the ingredient from my local megamarket. I spread this over jasmine rice, and it was very good. Next time, I will reduce the pepper to half, and double the soy sauce and oyster sauce. I used left over chicken from a roaster, so it was much more economical then using just chicken breasts (and dare I say it added more flavor).

As this recipe is written, it's slightly better then OK. Here's what I did...I combined all the ingredients in a salad dressing shaker until well blended. I sampled the mixture, and it was a little tart. So I added 1/4 C white sugar, and stirred until mixed. Still needed some more, so I added 1/8 C of sesame oil, and a splash more of soy sauce. Now it tasted better. When I added the olive oil to the shaker, it was less then a cup since I had no more room left. My wife and I both agree that this dressing, with my changes, now is a 5-star dressing and she compared it to some of the store bought sesame-ginger dressing. For those who like more of a ginger flavor, use powdered ginger. I tried this with 2 T of powder in lieu of the 3 T of fresh, and the ginger flavor was very strong. I use this (revised) dressing on my salads, I use it to marinate chicken thighs, and I use it as a dressing on sandwiches.

What can I say? These were, by far, some of the best homemade lettuce wraps I've had. I've made this for me and my wife over a half dozen times and each time it's a great meal. I've made this with ground pork, ground turkey, and ground sausage, with turkey being my favorite version. I have pickled ginger in the house, but have gone to using fresh minced ginger since it adds a much milder flavor. Otherwise, I rarely change this it's so good. I have used the deep fried rice vermicelli and they truly, add a wonderful aspect to the wrap. My toddler daughter could live off those if I let her (but I don't). I have used the meat mixture in steamed dumplings and that has turned out great. You just need to mince the water chestnuts and green onions more so you don't have these odd chunks in your dumplings.

This was an excellent dish! I had a slew of boneless chicken thighs left, so I used those. Made the recipe almost exactly as written, except I had no cream of mushroom soup so I used cream of chicken soup. My wife and I had a hard day with our daughter, and my wife called this dish "perfect comfort food after a long hard day". AND it was so easy to make. Next time I will try this with butter noodles, otherwise I won't change the recipe at all.

Awesome dish! My wife and I enjoyed it. I made the recipe exactly as written, just doubled the quantities so I had left overs. I had bone-in thighs, so I had to remove the bones. Whew! Next time, I buy the boneless thighs and save myself some time. This is a keeper, and has been added to the recipe book. Have made some notes though. DON'T use lite soy sauce b/c I can taste the difference from regular soy sauce. Use half brown and half white sugar. Use ground garlic so that it dissolves in the liquid better. Otherwise, that's it. EXCELLENT RECIPE!! THANKS!

I'm not a coconut fan, but something about this recipe looked really good. And for all intents and purposes, it was. I read about 30 reviews before I decided to make this, so I didn't make it exactly as written. I sauteed the garlic first, and added in a teaspoon of minced ginger. I cubed the chicken, cooked it in the garlic/ginger, added salt and pepper for additional flavor, then set it aside. I added one diced habenaro to the peppers and onions, and sauteed those as indicated. I added the juice of one lime with the veggies. From there, I added 14 oz of coconut milk and the chicken to the veggies. I simmered the dish on medium low for 20 minutes instead of baking. Right before serving, I thickened the sauce, and served it over rice. My wife, who is pregnant and extremely picky about flavors right now, loved it. I thought it needed a little more heat, and I had to add salt, which I expected since I didn't want to overpower my wife's taste buds. Overall, very tasty for a coconut dish. Add shredded coconut for a more robust flavor since coconut milk is very mild. This goes into the recipe book, but it's not a "make it every week" dish.

I've been looking for a good katsu recipe, and came across this one last year which I have now made close to a dozen times. This is so good, that I haven't had to modify it too much. Suggestions to try though: Add a splash of sesame oil to your deep frying oil for a blast of asian flavor. Make sure the meat is thin, less then a 1/4" thick is good. If thick meat, lower the temp of the oil to prevent the breading from scorching before the meat is cooked thru. Season your meat before coating and breading. Use powdered garlic and ginger instead of fresh minced since they are easier to incorporate into the egg or into the panko. Use fresh crushed Tien Tsin Chili pepper (little red asian pepper) added to panko for added heat (caution: a little adds a lot of heat). Tonkatsu sauce (or any sauce) is critical for this...I use 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.Enjoy!

I made this recipe for my wife and a couple of our close friends. The recipe is a good one. There are some nice, not too overpowering flavors in this dish. I served it the peppers on a bed of spaghetti squash. Changes I recommend...add italian sausage, add some table white wine (dry is best) when cooking the onions and garlic, add a tablespoon of oregano, and once the peppers are done, cover them with shaved parmesan (from a block of cheese, not that pregrated stuff). Sprinkle chopped parsley as a garnish over the top of the peppers. Oh, and one last thing...slice the peppers lengthwise and make pepper boats. You can fit a lot into the pepper and it's more stable when sitting on a plate. Bon Appetit!

I fell in love with Lamb when I was in Iraq, and have been looking for a high quality, very flavorful recipe for the past 3 years. This one fits that bill. I was seriously unsyre about the combination of ingredients, but after tasting the final product, even my somewhat picky wife said that she loved it. This recipe has found it's way into our permanent family recipe book. I made this exactly as written. Had a lot of left over meat so I cut it up and made pita sandwiches with it and goast cheese. Talk about a great, verstile recipe. Gonna try this marinade with buffalo next to see how it tastes.

This is an excellent, fresh recipe. I've been a fan of Vietnamese spring rolls for more then 10 years, and have looked everywhere for tasty, light rolls. These actually surpass some of the restaurants I've eaten at. I made the recipe exactly as written. I did not make the Hoisin and Peanut Sauce, but that fish sauce is absolutely incredible. It does need some type of thickener though to really stick to the rolls. These took some practice getting the rolling right without actually destroying the rice paper. I recommend that people buy a few extra rice papers since you're guaranteed to rip at least a couple trying to roll them up.

Made this for a Jimmy Buffett concert, and it was good. 18 people tailgating with us, and 13 liked it. The others thought it was too hot. I personally, liked the mix of heat with cool. This was eaten with cilantro-lime chips and went well together. Next time, I'd like more variety in the fruits used. Will most likely add dived papaya, maybe replace the basil with cilantro (mmmmmmm), tone down the heat a little (use jalapeno instead of serrano), and add dices avocado for the additional fat. Of course, I love avocados too. Very good recipe.

Lobster Mornay...how do I love thee...I can't even begin to count the ways. Made this with leftover lobster tails that I minced. The flavor was out of this world. Wasn't too salty for me and my wife. It actually tasted like it was from a restaurant. Used freshly grated parmesan and I think that made a big difference. Only complaint was that the lobster and mushrooms didn't cling to the pasta that well. Minced lobster & diced mushrooms next time. And I'll save some of the parmesan to add after the sauce is added to the pasta. A definite keeper to be added to my seafood recipes. Will try adding shrimp, scallops, and other seafood to this recipe.

Made receipe as directed. Lamb was very, very flavorful (but I love lamb). My wife, who's not a lamb fan, enjoyed it but didn't think it was the best lamb she's ever had. Potatoes were very dry on top, and completely mushy under the lamb. Top cover potatoes weren't covered by the broth, and I didn't add any so they dried out. I think they were supposed to be covered. Lamb was better the next day after sitting overnight in the fridge. Recommended changes: Add a tablespoon of sage. Add some carrots. Completely drain the lamb and onions of all the oil. Add more salt on the potatoes. Maybe add mushrooms for those who like them.

My wife and I have been searching for a healthy vegetable soup, and this one is it! The flavor is absolutely incredible, and I'm not a veggie person. It is a little watery at first, but if you let it reduce, it adds a nice thickness to the soup. The first tiem we made this was as directed. The second time, we added an additional can of beans (not pureed). The third time, we added ground up turkey to bring the protein up. Adding a little bit of meat really changes the flavor for the better, plus it filled my need for some type of meat product. We've made this 4 times now, and we always double the recipe and store in plastic containers in the fridge for quick meals. Right now....my favorite soup.

This is a wonderfully delicious salad. My wife and I made this for some friends, and the salad went quickly. The dressing was out of this world. I've made this dressing for other salads, as a marinade, mix in with noodles, etc. It's one of my favorites. The sweet of the sugar and the sour of the vinegar add a pleasant change to any salad. One thing, don't let the salad dressing sit for too long, as the vinegar will overpower the sugar and ytou lose that balance. All in all, my family loved this salad and dressing, and I will definitely make it again. For a added flavor, add bluecheese crumbles.

Made as instructed and this wasn't bad. The filling was a lot more then my pizza dough could handle, so make sure your surface is floured or greased so you can roll it effortlessly. The inside had a lot of dough after I had cooked it, but the outside was very crisp and flavorful. This dish was pretty tasty, but it requires some practice. Next time I'll make this more like a stromboli so I don't have to deal with the rolling issues, although I liked being able to just pick it up like a sandwich. My wife and I added some Tzatziki sauce, a few beers and it was a pretty good summer meal.

What an excellent recipe. The flavors are incredible. Heck, who needs the fish...the sauce is absolutely incredible on it's own. The pine nuts add a mild crunch to this incredible dish. Who would've thought of raisins and capers together, but they're perfect. This is a recipe I will make many more times, and will add to my family recipe book so my children have it.