Japanese Rare Beef Cutlet
Gyukatsu is a tender beef steak that has been coated in breadcrumbs and deep fried, it's crunchy and golden on the outside while being juicy and rare on the inside. Make this restaurant style dish at home for a fraction of the cost!
what you'll need:
» beef steak (2cm thick)
» bay leaf
» grated onion
For the sauce:
» soy sauce
» red wine
» ginger paste (or grated ginger)
» garlic paste (or grated garlic)
Pierce & Season
Pierce thoroughly with a fork on both sides. Dry with kitchen paper and sprinkle with salt and pepper.
Flavour with herbs
Place a bay leaf, rosemary and dill on top of the steak.
Coat with onion
Spread half of the grated onion in a container, place the steak on top and use the other half to coat the top of the steak. Rest in a cool place for 30 minutes (not the refrigerator).
Make the sauce
Mix the soy sauce, red wine, mirin, ginger paste and garlic paste in a small saucepan. Bring to a boil and bubble for 1 minute. Remove from the heat and set aside.
Wash the steak
Start heating your oil to 180°C (356°F). Scrape the onions and herbs off the steak and wash it under cold water. Dry thoroughly with kitchen paper.
Coat with flour
Coat with a thin layer of flour all over and brush off the excess.
Coat with egg
Crack an egg into a container and whisk it with a small amount of milk and oil. Coat the steak all over.
Coat with panko
Coat generously with panko breadcrumbs and gently press the surface to secure them.
For rare steak, deep fry for 45 seconds on each side. For medium, 1 minute on each side. Once cooked, transfer to a wire rack and rest for 3 minutes.
Cut into 1.5cm (1/2 inch) pieces using a sharp knife.
Serve with dipping sauce, rice, cabbage and miso soup. (You can also use coarse salt or wasabi for dipping.) Enjoy!
FULL RECIPE »
See the full post for more information plus tips and tricks to achieve perfect katsu every time!
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