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.
Table of Contents
What is Gyukatsu?
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.
3. After the steak is done resting, lightly season on both sides with salt, pepper and rosemary.
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.
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.
6. Remove steaks from oil and place on a wire rack and allow to rest for five minutes.
7. After five minutes, slice into strips and serve with katsu sauce.
Gyukatsu Recipe
Gyukatsu
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
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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