DRY: Sprinkle flour to thinly cover a plate. Sprinkle dashes of salt and pepper over top. Coat each cube on all sides.
WET: Whisk an egg in a bowl. Dunk each cube to thoroughly coat.
DRY: Sprinkle panko to thinly cover a plate. Coat each cube on all sides.
COLD: Put your finished pieces in the fridge for half an hour or so if you have time. They’ll cook crispier if they’re cool when they go into the hot pan.
HOT: Heat your pan on medium-high and add a good splash of oil. Cook your cubes until golden brown on all sides.
SERVE: drizzled in TSUYU and garnished with katsuo-bushi flakes and sliced green onions.