How to Make Yummy Gyukatsu – Japanese Beef Cutlet 牛カツの作り方

Gyukatsu – Japanese Beef Cutlet 牛カツの作り方. Gyukatsu is a deep-fried beef cutlet that is traditionally made with wagyu beef. The cutlet is seasoned and coated in breadcrumbs before it is shortly fried until Tororo is a unique Japanese side dish that can also be used as an ingredient when added to other dishes. It consists of grated yam and is rich in.

Coat it with the panko, Japanese breadcrumbs. Drop in a pinch of panko. The Gyukatsu restaurants has become so. 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. Prepare of potato starch.
3. You need 1 of egg.
4. Prepare of panko, (regular or gluten-free).
5. You need of Katsu Sauce.
6. It's 1 tbsp of honey.
7. Prepare 3 tbsp of oyster sauce.
8. Prepare 1-1/2 tsp of grated ginger.
9. You need 1-1/2 tsp of minced yellow onion.
10. It's 4 tbsp of Worcestershire sauce.
11. You need 1-1/2 tsp of rice vinegar.
12. It's 4 tbsp of ketchup.
13. It's 1 tsp of mustard.
14. It's of Sesame Miso Sauce.
15. You need 2 tbsp of sesame seeds.
16. You need 1 tbsp of miso.
17. Prepare 1 tbsp of mirin.
18. Prepare 1 tbsp of rice vinegar.
19. It's 1 tbsp of sake.
20. You need 1/2 tsp of honey.

I am making a Japanese dish called GyuKatsu. Gyu is beef in Japanese Katsu is cutlet. This dish is usually served with miso soup It is a deep fried breaded beef cutlet similar to tonkatsu and is considered one of the trendiest This is a perfect place for rare meat lovers in Japan. If you like rare beef cutlet for lunch Gyukatsu Aona Website *Japanese only Access (There are many branches, but we will introduce one of them here.) 京都発の牛カツ専門店。高品質な素材を使用した、中はミディアムレア、外はサクサクの牛カツをご提供。 This Wagyu Katsu Sandwich Recipe is stuffed with a crisp cutlet of premium Japanese beef and glazed with a tangy, spicy, sweet homemade Katsu Sauce.

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..

As its name implies, it's a sandwich that's made with a deep-fried beef cutlet. Japanese Food Gyukatsu Ichi Ni San Tokyo How about "beef cutlet" without hesitation today? The beef cutlet of Kyoto Katsugyu is crispy on the outside and very juicy on the inside. Kyoto Katsu Rice Box is a luxurious weight with plenty of Kujo green onions, using a special sauce with a scent of Japanese pepper.