Arrange the beef shank in a pressure cooker and pour water in it. Pressure cook for 15 to 20 minutes. Note: Do not cook longer to keep the meat intact.

Remove the beef shank (bulalo) from the pressure cooker. Let it cool down.

Combine salt, pepper, and garlic powder. Rub all over the bulalo. Let it stay for 10 minutes.

Meanwhile, heat oil in a deep and wide cooking pot.

Dredge the beef shanks in flour. Make sure to shake off any excess flour. Dip in beaten egg, and then roll over the Panko breadcrumbs. Note: ensure that the beef shank are completely covered with bread crumbs.

Once the oil start to get hot (but not too hot), deep fry the beef shanks. Adjust heat to medium. Continue to fry for 10 minutes or until the crumbs turn golden brown. Remove the beef shanks from the pot and place in a plate lined with paper towel.

Prepare the Restaurant Style Teriyaki sauce by combining all the ingredients in a sauce pan, except for the cornstarch. Stir until well blended. Apply heat to the saucepan, let the mixture boil. Dilute cornstarch in 3 tablespoons cold water. Pour the cornstarch mixture into the saucepan. Continuously stir until the texture gets thicker. Note: you can dilute more cornstarch in cold water and mix it in the mixture, if you want the sauce to be thicker.

Arrange the deep fried bulalo on a serving plate. Serve with Teriyaki Sauce.

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