Travel and food channels on Youtube

[kxingstar]

At first, I was wondering how they can consistently deep fry the huge slabs of meat till they're cooked all the way through then I saw them boiling the meat first before frying. Good thing I don't work in a professional kitchen. :x

I've tried making katsudon at home. Normal-sized pieces, not sumo-sized ones. I didn't boil them before breading and frying but that's because I made normal-sized pieces, not sumo-sized ones.  But yah, if you're making thick katsu pieces, I think definitely need to precook unless you're familiar with the temperature of the oil and timing.