Easiest Way to Cook Tasty Gyukatsu – Japanese Beef Cutlet 牛カツの作り方

Gyukatsu – Japanese Beef Cutlet 牛カツの作り方.

Gyukatsu – Japanese Beef Cutlet 牛カツの作り方 You can cook Gyukatsu – Japanese Beef Cutlet 牛カツの作り方 using 20 ingredients and 10 steps. Here is how you cook that.

Ingredients of Gyukatsu – Japanese Beef Cutlet 牛カツの作り方

  1. Prepare 1 (10 oz) of filet mignon.
  2. Prepare of potato starch.
  3. You need 1 of egg.
  4. Prepare of panko, (regular or gluten-free).
  5. Prepare of Katsu Sauce.
  6. Prepare 1 tbsp of honey.
  7. It's 3 tbsp of oyster sauce.
  8. Prepare 1-1/2 tsp of grated ginger.
  9. Prepare 1-1/2 tsp of minced yellow onion.
  10. Prepare 4 tbsp of Worcestershire sauce.
  11. You need 1-1/2 tsp of rice vinegar.
  12. Prepare 4 tbsp of ketchup.
  13. Prepare 1 tsp of mustard.
  14. You need of Sesame Miso Sauce.
  15. You need 2 tbsp of sesame seeds.
  16. Prepare 1 tbsp of miso.
  17. Prepare 1 tbsp of mirin.
  18. Prepare 1 tbsp of rice vinegar.
  19. Prepare 1 tbsp of sake.
  20. Prepare 1/2 tsp of honey.

Gyukatsu – Japanese Beef Cutlet 牛カツの作り方 instructions

  1. 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..
  2. 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..
  3. 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.
  4. Cut steak into thickness about 3/4 inch.
  5. Sprinkle salt and pepper on both sides.
  6. Coat the beef cutlet in potato starch, egg white and panko. Make sure to shake off the excess..
  7. 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..
  8. 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..
  9. When the steak is ready, take it out and let sit for about a minutes and then cut the steak into strips.
  10. 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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