Why heritage pork belly makes exceptional yakiniku, and why high heat matters most.
Posted on September 29, 2026
Chris David
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Why Wagyu New York strip works so well for katsu, building the breading station, step by step instructions, why frying temperature matters, why milk bread is the right choice, building the sandwich, why resting matters, why it photographs well, making tonkatsu sauce from scratch, why it suits lunch gatherings, making a bigger batch, reheating ahead, and fixes for the most common mistakes.
Posted on September 26, 2026
Chris David
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