Japanese Beef Cutlet Recipe
Gyukatsu originated as a variation of the more famous Tonkatsu (pork cutlet). It was created in Japan during the early 20th century as Western-style dishes gained popularity. Unlike traditional pork-based katsu, Gyukatsu highlights the robust flavors of beef while retaining the same crispy coating.
Equipment
- Deep frying pan or pot
- Meat thermometer (optional but recommended)
- Tongs
- Mixing bowls
- Cooling rack or paper towels
- Sharp knife
- Cutting board
Ingredients
- 400g (14 oz) beef sirloin or tenderloin (thicker cuts preferred)
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1.5 cups panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil (for frying)
Optional for Serving:
- Tonkatsu sauce or Worcestershire sauce
- Shredded cabbage
- Steamed white rice
- Miso soup
Instructions
- Prepare the Beef:Start by patting the beef dry with paper towels. Season both sides generously with salt and pepper. If the beef cut is too thick for your preference, you can gently pound it with a meat mallet to achieve an even thickness (around 1.5 to 2 cm).
- Set Up a Breading Station:Prepare three shallow bowls. Place the flour in the first bowl, beaten eggs in the second, and panko breadcrumbs in the third.
- Coat the Beef:Dredge the beef in flour, shaking off any excess. Dip it into the beaten eggs, ensuring it is fully coated. Finally, press the beef into the panko breadcrumbs, making sure the entire surface is covered.
- Heat the Oil:Pour vegetable oil into a frying pan or pot, ensuring it’s about 1-2 inches deep. Heat the oil to 170°C (340°F). Use a thermometer for accuracy, or test with a small piece of bread; it should sizzle and turn golden within a few seconds.
- Fry the Beef:Carefully lower the beef into the hot oil using tongs. Fry for about 1-2 minutes per side for medium-rare doneness. Adjust the time if you prefer your beef cooked more thoroughly.
- Rest the Beef:Remove the beef cutlet from the oil and place it on a cooling rack or paper towels to drain excess oil. Let it rest for 2-3 minutes to lock in the juices.
- Slice and Serve:Using a sharp knife, slice the beef cutlet into bite-sized strips. Arrange it on a plate with shredded cabbage, a small bowl of Tonkatsu sauce, and optional sides like rice or miso soup.