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–+ servings

Gyukatsu (Japanese Beef Steak Cutlet)

Prep Time10 minutes
Cook Time5 minutes
Resting time30 minutes
Total Time45 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

  • 360 g 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 onion grated
  • 4 tbsp all-purpose flour
  • 1 egg
  • 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

Instructions 

  • Stab 360 g 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 Japanese soy sauce (koikuchi shoyu), 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 egg 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.