Recipe: Yummy Gyukatsu – Japanese Beef Cutlet 牛カツの作り方

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

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

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