Recipe: 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 achieve it.

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

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

Gyukatsu – Japanese Beef Cutlet 牛カツの作り方 step by step

  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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