Gyukatsu – Japanese Beef Cutlet 牛カツの作り方. Coat the beef cutlet in potato starch, egg white and panko. Make sure to shake off the excess. You can also test the oil's readiness by dropping a few pieces of panko in the oil.
In today's post, I will introduce a Japanese recipe – Gyukatsu or Japanese Beef Cutlet. Gyu means beef and katsu means cutlet. Gyukatsu is seasoned beef cutlet, coated with breadcrumbs and deep fry until crispy. You can have Gyukatsu – Japanese Beef Cutlet 牛カツの作り方 using 20 ingredients and 10 steps. Here is how you cook it.
Ingredients of Gyukatsu – Japanese Beef Cutlet 牛カツの作り方
- It’s 1 (10 oz) of filet mignon.
- It’s of potato starch.
- It’s 1 of egg.
- It’s of panko, (regular or gluten-free).
- Prepare of Katsu Sauce.
- Prepare 1 tbsp of honey.
- You need 3 tbsp of oyster sauce.
- You need 1-1/2 tsp of grated ginger.
- It’s 1-1/2 tsp of minced yellow onion.
- You need 4 tbsp of Worcestershire sauce.
- It’s 1-1/2 tsp of rice vinegar.
- Prepare 4 tbsp of ketchup.
- Prepare 1 tsp of mustard.
- You need of Sesame Miso Sauce.
- It’s 2 tbsp of sesame seeds.
- Prepare 1 tbsp of miso.
- It’s 1 tbsp of mirin.
- It’s 1 tbsp of rice vinegar.
- It’s 1 tbsp of sake.
- You need 1/2 tsp of honey.
Gyukatsu is usually served with miso soup, steamed rice,. Gyukatsu – Japanese Beef Cutlet w/ Miso Sesame & Katsu Sauce – Gluten Free Japanese Recipe (牛カツの作り方) Watch later. Subscribe my channel, and I'll visit you with an appetizing video every day. Thank you!! —– Akihabara Gyukatsu – Fried.
Gyukatsu – Japanese Beef Cutlet 牛カツの作り方 instructions
- 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..
Gyukatsu Motomura 牛かつ もと村 (Japanese follows. / 日本語は以下へ続く。) A friend of mine mentioned a beef cutlet place called "Gyukatsu Motomura," and three of us went there to have a dinner. Gyukatsu means beef cutlet, and Motomura is the name of the restaurant and it's in Shibuya. Kyoto Katsu Rice Box is a luxurious weight with plenty of Kujo green onions, using a special sauce with a scent of Japanese pepper. It is also recommended when you want to enjoy a luxurious lunch. The Gyukatsu restaurants has become so popular in Japan these days that you need to get in a line.