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Gyukatsu (Japanese beef steak cutlet) served with cabbage, salt flakes and wasabi on a black slate plate

Gyukatsu (Japanese Beef Steak Cutlet)

5 from 4 votes
By Yuto Omura
https://sudachirecipes.com
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, perfection! Make this restaurant-style dish at home for a fraction of the cost!
Prep Time10 minutes
Cook Time5 minutes
Resting time30 minutes
Total Time45 minutes
Course Dinner, Lunch, Main Course
Cuisine Japanese
Servings 2 servings
Calories 919
Prep Time: 10 minutes
Cook Time: 5 minutes
Resting time: 30 minutes
Total Time: 45 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Japanese
Servings: 2 servings
Calories: 919

Equipment

Ingredients 
 

  • 360 g thick beef steak 2cm thick
  • 2 pinches salt
  • 2 pinches ground black pepper
  • 2 dried bay leaves
  • 2 stalks fresh rosemary
  • 4 stalks fresh dill
  • 200 g yellow onion(s) grated
  • 4 tbsp all-purpose flour
  • 1 medium egg(s)
  • 1 tbsp milk
  • 1 tsp cooking oil
  • 100 g panko breadcrumbs
  • cooking oil for deep-frying
  • salt optional, for dipping
  • wasabi paste optional, for dipping

Sauce

  • 2 tbsp soy sauce
  • 1 tbsp red wine
  • 1 tbsp mirin
  • 1 tsp ginger paste
  • 1 tsp garlic paste

Instructions 

  • Stab 360 g thick beef steak with a clean fork on both sides, dry with kitchen paper and sprinkle each side with a pinch of salt and pepper.
    pierced steak seasoned with salt and pepper in an aluminum container
  • Place 2 dried bay leaves, 2 stalks fresh rosemary and 4 stalks fresh dill on the top.
    beef steak topped with fresh herbs in an aluminum container
  • Spread half of the grated onion over the bottom of a container, place the steak on top and then cover the top with the other half. Cover with a lid or plastic wrap and store in a cool place for 30 minutes. (Preferably, not a refrigerator as this slows down the tenderisation process.)
    beef steak coated in grated onion in an aluminum container
  • Mix 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp red wine, 1 tsp ginger paste and 1 tsp garlic paste in a small saucepan. Place on a medium heat and bring to a boil, allow to bubble for 1 minute and then remove from the heat. Set aside for later.
    homemade gyukatsu sauce in a small sauce pan
  • Once 30 minutes have passed, start heating your oil to 180 °C (356 °F). While you wait, scrape the grated onion and herbs off of the steak. Wash the surface with cold running water and then pat dry with a paper towel.
    tenderized beef washed and dried with kitchen paper
  • Coat the steak with a thin layer of 4 tbsp all-purpose flour all over.
    beef steak coated in flour
  • Whisk 1 medium egg(s) with 1 tbsp milk and 1 tsp cooking oil until smooth, then coat the steak.
    beef steak coated with egg
  • Finally, coat the steak with a generous layer of 100 g panko breadcrumbs. Gently press them down with your palm to secure them.
    beef steak coated with panko breadcrumbs
  • Once the oil is preheated, deep fry steak for 1 minute and a half, turning it over halfway through. In other words, 45 seconds on each side. (For medium rare, you can increase this to one minute on each side, 2 minutes in total.)
    beef gyukatsu frying in oil
  • Transfer to a wire rack and allow to rest for 3 minutes. Cut into strips, approx 1.5cm thick (1/2 inch). 
    Japanese beef gyukatsu cut into strips on a wooden chopping board
  • Serve with dipping sauce (or wasabi/salt) and enjoy!
    Gyukatsu (Japanese beef steak cutlet) served with cabbage, salt flakes and wasabi on a black slate plate

Notes

This recipe doesn't work for chicken or pork as they need different oil temperatures and cooking times. Refer to my Pork Tonkatsu and Crispy Chicken Katsu recipes for more info.

Nutrition

Calories: 919kcal | Carbohydrates: 60.9g | Protein: 45.5g | Fat: 57.8g | Saturated Fat: 17g | Polyunsaturated Fat: 9.1g | Cholesterol: 215.5mg | Sodium: 1565.5mg | Fiber: 4g