Recipe of Quick Gyukatsu – Japanese Beef Cutlet 牛カツの作り方
Hey everyone, it's John, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Recipe of Award-winning Gyukatsu – Japanese Beef Cutlet 牛カツの作り方. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Gyukatsu – Japanese Beef Cutlet 牛カツの作り方, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gyukatsu – Japanese Beef Cutlet 牛カツの作り方 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must first prepare a few ingredients. You can have Gyukatsu – Japanese Beef Cutlet 牛カツの作り方 using 20 ingredients and 10 steps. Here is how you can achieve that.
Gyu means beef and katsu means cutlet. Gyukatsu is a seasoned beef cutlet, coated with breadcrumbs and deep fry until crispy.
Gyukatsu is usually served with miso soup, steamed rice, shredded cabbages, or other veggies on the side along with dipping sauce. In this recipe, I’ll show you how to make katsu sauce and sesame miso sauce.
https://www.youtube.com/watch?v=QORu67s-4JI&t=7s
Ingredients and spices that need to be Get to make Gyukatsu – Japanese Beef Cutlet 牛カツの作り方:
- 1 (10 oz) filet mignon
- potato starch
- 1 egg
- panko, (regular or gluten-free)
- Katsu Sauce
- 1 tbsp honey
- 3 tbsp oyster sauce
- 1-1/2 tsp grated ginger
- 1-1/2 tsp minced yellow onion
- 4 tbsp Worcestershire sauce
- 1-1/2 tsp rice vinegar
- 4 tbsp ketchup
- 1 tsp mustard
- Sesame Miso Sauce
- 2 tbsp sesame seeds
- 1 tbsp miso
- 1 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp sake
- 1/2 tsp honey
Steps to make Gyukatsu – Japanese Beef Cutlet 牛カツの作り方
- If you need gluten free panko but can’t find it, you can make gluten free breadcrumbs at home by freezing a piece of gluten free bread and grind it in a food processer until you have fine meshed breadcrumbs.
- Katsu Sauce* Grate the ginger. Mince the yellow onion. In a clean bowl, add 1 tablespoon honey, 3 tablespoon oyster sauce, 1-1/2 teaspoon grated ginger, 1-1/2 teaspoon minced onion, 4 tablespoon Worcestershire sauce, 4 tablespoon ketchup, 1-1/2 teaspoon rice vinegar, 1 teaspoon mustard. Mix well.
- Sesame Miso* SauceGrind 2 tbsp of sesame seeds with a mortar and pestle. In a mixing bowl, add ground sesame seed, 1 tablespoon miso, 1 tablespoon mirin, 1 tablespoon rice vinegar, 1 tablespoon sake, 1/2 teaspoon honey. Mix it very well
- Cut steak into thickness about 3/4 inch
- Sprinkle salt and pepper on both sides
- Coat the beef cutlet in potato starch, egg white and panko. Make sure to shake off the excess.
- In a pan, heat the oil to ~375 F. You can also test the oil’s readiness by dropping a few pieces of panko in the oil. If they rise up quickly to the surface, the oil is ready.
- Add steak and fry for about 2 to 3 minutes.
Lower the heat to medium-high so you won’t burn the outside.
I cooked my 3/4 inch beef for 2 minutes. In Japan, gyukatsu is traditionally served medium-rare but adjust according to your liking. Fry longer if you prefer the steak more done.
- When the steak is ready, take it out and let sit for about a minutes and then cut the steak into strips
- I usually serve my gyukatsu with shredded cabbages and steamed rice, sometimes with miso soup as well. In Japan, gyukatsu is also served as a sandwich so how you eat it is endless.
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