Gyukatsu – Japanese Beef Cutlet 牛カツの作り方.
Hello everybody, it is Brad, welcome to our recipe page. Today, we're going to make a distinctive dish, gyukatsu – japanese beef cutlet 牛カツの作り方. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
Gyukatsu – Japanese Beef Cutlet 牛カツの作り方 is one of the most well liked of current trending meals on earth. It's simple, it's quick, it tastes delicious. It's appreciated by millions daily. They are fine and they look wonderful. Gyukatsu – Japanese Beef Cutlet 牛カツの作り方 is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have gyukatsu – japanese beef cutlet 牛カツの作り方 using 20 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Gyukatsu – Japanese Beef Cutlet 牛カツの作り方:
- {Take of filet mignon.
- {Get of potato starch.
- {Take of egg.
- {Make ready of panko, (regular or gluten-free).
- {Make ready of Katsu Sauce.
- {Take of honey.
- {Make ready of oyster sauce.
- {Take of grated ginger.
- {Make ready of minced yellow onion.
- {Get of Worcestershire sauce.
- {Make ready of rice vinegar.
- {Get of ketchup.
- {Prepare of mustard.
- {Take of Sesame Miso Sauce.
- {Make ready of sesame seeds.
- {Make ready of miso.
- {Get of mirin.
- {Make ready of rice vinegar.
- {Make ready of sake.
- {Make ready of honey.
Instructions to make Gyukatsu – Japanese Beef Cutlet 牛カツの作り方:
- 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* 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..
- 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.
- Cut steak into thickness about 3/4 inch.
- Sprinkle salt and pepper on both sides.
- Coat the beef cutlet in potato starch, egg white and panko. Make sure to shake off the excess..
- 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..
- 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..
- When the steak is ready, take it out and let sit for about a minutes and then cut the steak into strips.
- 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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