Beat the egg in a bowl and then add in the flour and water and mix well.
*If the batter turned out too thick, add water a little at a time, until it's thinner. If it's too thin, add flour a little at a time, until it reaches your desired thickness.
When you're ready to fry, dip what you are frying using chopsticks into the batter. (*This picture is of a minced cutlet that I was making.)
Next, place it into a bowl full of panko crumbs and coat the entire surface with panko.
I used this batter in the following recipes! [Crispy and thick! Roasted pork and cheese cutlets]
[Marinated Mille-Feuille Style Pork Cutlets]
[Uno hana remake! Okara croquettes]
[Fried white fish! With sweet onion tartare sauce!]
I also used this batter in a recipe for bento that you can freeze! [Marinated fried pork cutlets!]
[Minced cabbage cutlets][Soft fried chicken cutlets]