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Authentic Japanese Gyukatsu

Authentic Japanese Gyukatsu Recipe with Step-by-Step Instructions
Gyukatsu close up on a white plate with katsu sauce.

Gyukatsu, or Japanese fried beef cutlet, is a dish that definitely lives up to the high standards you’d come to expect from a beef dish popular in the land of Waygu and Kobe beef. Best of all, it’s pretty easy to make with most of the time spent letting the steaks come up to room temperature. In this article we will walk you through how to make this savory dish step-by-step.

Japanese Gyukatsu (Fried steak cutlet)

What is Gyukatsu?

Gyukatsu steak arranged on a white plate with a dish of katsu sauce.

Gyukatsu is a fried steak that is rising in popularity in Tokyo and throughout Japan. To prepare, steaks are seasoned with salt, pepper, and rosemary before being breaded with Panko and fried in vegetable oil. In Japan, they are typically cooked to a rare finish and served with katsu sauce. However, I prefer a medium rare finish.

The most common cuts of beef used when making gyukatsu are sirloin steaks, or flank steaks. However, any steak will work but I would try to keep the thickness down to around an inch or so thick.

How to Make Gyukatsu?

1. Take the steak out of the fridge and let sit for 30 minutes, bringing the steak to room temperature.

2. While the steak is resting, begin heating the oil in a pot on medium heat to 350 degrees Fahrenheit. Also, whisk the two eggs together in a small bowl and refrigerate until needed.

Heat oil on medium heat to 350 degrees to fry the gyukatsu.

3. After the steak is done resting, lightly season on both sides with salt, pepper and rosemary.

Season steak with salt, pepper, and rosemary.  This helps to flavor the gyukatsu steak.

4. Lightly dredge the steak with flour, then dip into the bowl of whisked egg, and finally coat with a thicker coat of Panko breadcrumbs.

Lightly dredge the gyukatsu steak in flour, then dip into the egg, and finally coat with panko bread crumbs.

5. Gently place the steaks in oil and cook for around one minute on each side for a rare finish. If you have a thinner steak, you can cook for 45 seconds on each side for a rare finish. If you would like your steak cooked to a medium, I prefer to finish in the oven at 300 degrees for around 8 minutes.

Cooking the gyukatsu steak in oil.  For a rare steak, cook each side in oil for 45 seconds to one minute.

6. Remove steaks from oil and place on a wire rack and allow to rest for five minutes.

After the gyukatsu steak is done cooking, remove from oil and rest for five minutes.

7. After five minutes, slice into strips and serve with katsu sauce.

Gyukatsu Recipe

Gyukatsu close up on a white plate with katsu sauce.

Gyukatsu

Authentic Japanese Gyukatsu Recipe with Step-by-Step Instructions
Print Pin
Course: Main Course
Cuisine: Japanese
Keyword: gyukatsu
Prep Time: 5 minutes
Cook Time: 2 minutes
Resting time: 35 minutes
Total Time: 42 minutes
Servings: 2
Calories: 457kcal

Ingredients

  • 2 8 oz Sirloin steaks Thick cut
  • Salt
  • Pepper
  • Rosemary
  • 2 Eggs Medium size
  • 1/4 Cup All purpose flour
  • 1/2 Cup Panko breadcrumbs
  • Vegetable oil Enough to fill the pot enough so the steak doesn't touch the bottom

Instructions

  • Take the steaks out of the fridge and let sit for 30 minutes, bringing the steak to room temperature.
  • While the steak is resting, begin heating the oil in a pot to 350 degrees Fahrenheit. Also, whisk the two eggs together in a small bowl and refrigerate until needed.
  • After the steak is done resting, lightly season on both sides with salt, pepper, thyme and rosemary.
  • Lightly dredge the steak with flour, dip into the bowl of whisked egg, and coat with a thicker coat of Panko breadcrumbs.
  • Gently place the steaks in oil and cook for around 1 minute on each side for medium rare finish. Heat for 45 seconds on each side for a rare finish.
  • Remove steaks from oil and place on a wire rack and allow to rest for five minutes.
  • After five minutes, slice into strips and serve with katsu sauce.

Video

Nutrition

Serving: 1steak | Calories: 457kcal | Carbohydrates: 43g | Protein: 32g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 2961mg | Potassium: 1551mg | Fiber: 1g | Sugar: 28g | Vitamin C: 134mg | Calcium: 176mg | Iron: 9mg

Frequently Asked Questions

Is gyukatsu gluten-free?

If ordered from a restaurant, gyukatsu will likely contain gluten as it is breaded in Panko crumbs and fried. However, I always make this dish gluten-free by substituting the flour and Panko bread crumbs for gluten-free versions.

Is gyukatsu healthy?

Like most fried foods, gyukatsu is not a very healthy dish. While steak is good for you in moderation, breading and deep frying the steak to make it gyukatsu adds calories and fat with little other nutritional benefit.

Final Thoughts on Gyukatsu

If you are looking for a savory taste of Japan that is simple to prepare, you should give gyukatsu a try. I hope that you have found this article fun and helpful as you prepare this flavorful dish. Happy cooking!

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