Gyukatsu – Japanese Beef Cutlet 牛カツの作り方

January 30, 2021Mrs. Lin's Kitchen
gyukatsu

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.

Gyukatsu is usually served with miso soup, steamed rice, shredded cabbages, or other veggies on the side along with dipping sauce. Today, I’ll show you how to make katsu sauce and sesame miso sauce.

gyukatsu

Ingredients

Gyukatsu
  • One 10 oz filet mignon
  • Potato starch
  • 1 egg
  • Panko
gyukatsu

Gyukatsu is traditionally made with wagyu beef. It has the marbling effect from the fat which makes the beef very tender. To make a great gyukatsu, you need to use the tender cut. Because wagyu beef is very expensive and hard to find so I use fillet mignon instead.

panko crispy fried tofu

You can find regular panko breadcrumbs and gluten free panko breadcrumbs in Asian supermarkets and the Asian isle in Safeway or Raley’s. 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

  • 1 tablespoon honey
  • 3 tablespoon oyster sauce
  • 1.5 teaspoon minced ginger
  • 1.5 teaspoon minced onion
  • 4 tablespoon Worcestershire sauce
  • 4 tablespoon ketchup
  • 1.5 teaspoon rice vinegar
  • 1 teaspoon mustard

Sesame Miso Sauce

  • 2 tablespoon sesame seeds
  • 1 tablespoon miso
  • 1 tablespoon mirin
  • 1 tablespoon rice vinegar
  • 1 tablespoon sake
  • 1/2 teaspoon honey

Gyukatsu – Japanese Beef Cutlet Recipe

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Gyukatsu - Japanese Beef Cutlet 牛カツの作り方

Gyukatsu is seasoned beef cutlet, coated with breadcrumbs and deep fry until crispy.

Ingredients

Main Ingredients

  • 1 10oz filet mignon
  • potato starch
  • 1 egg
  • panko, (regular or gluten-free)

Katsu Sauce

  • 1 tbsp honey
  • 3 tbsp oyster sauce
  • 1-1/2 tsp grated ginger
  • 1-1/2 tsp minced yellow onion
  • 4 tbsp Worcestershire sauce
  • 1-1/2 tsp rice vinegar
  • 4 tbsp ketchup
  • 1 tsp mustard

Sesame Miso Sauce

  • 2 tbsp sesame seeds
  • 1 tbsp miso
  • 1 tbsp mirin
  • 1 tbsp rice vinegar
  • 1 tbsp sake
  • 1/2 tsp honey

Instructions

Katsu Sauce

  • 1)

    Grate the ginger

  • 2)

    Mince the yellow onion

  • 3)

    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 Sauce

  • 1)

    Grind 2 tbsp of sesame seeds with a mortar and pestle

  • 2)

    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

Prepare the Beef Cutlet

  • 1)

    Cut steak into thickness about 3/4 inch

  • 2)

    Sprinkle salt and pepper on both sides

  • 3)

    Coat the beef cutlet in potato starch, egg white and panko. Make sure to shake off the excess.

  • 4)

    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.

  • 5)

    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.

  • 6)

    When the steak is ready, take it out and let sit for about a minutes and then cut the steak into strips

  • 7)

    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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