Let's make the kombu soy sauce for Gyukatsu. Combine the soy sauce, sake and mirin in a pot. Turn on the burner and heat the sauce. When it begins to boil, turn off the burner.
Place the dashi kombu seaweed in a heat-resistant container. Pour the sauce into it. Let it sit to cool and then store the sauce in the fridge. Be sure to remove the kombu seaweed after half a day.
Let's make another type of dipping sauce, sesame miso sauce. Grind the toasted white sesame seeds with a mortar and pestle.
Add the miso and combine the mixture.Then, add the mirin and vinegar. Stir to dissolve the miso. Now, gradually add the olive oil while stirring the mixture. Thoroughly mix the sauce and now it is ready.
Let's make the Gyukatsu. This is a 3cm (1.2" ) thick marbled wagyu steak but you can also use beef round or sirloin. Be sure to remove the beef steak from the fridge 30 minutes before use to bring it to room temperature. Sprinkle the salt and pepper on both sides.
Thinly dust the steak with flour on a tray. In Japan, cake flour is often used but you can substitute all purpose flour.
Dip the steak in the beaten egg.
Coat it with the panko, Japanese breadcrumbs.
Heat the frying oil to 190°C (374°F), which is a relatively high temperature. Drop in a pinch of panko. If the panko quickly spreads over the surface with sizzling sounds, it should be the appropriate temperature.
Gently place the steak into the oil. When the outer layer firms up, rotate the steak with chopsticks to brown evenly.
Occasionally flip it over and deep-fry the steak for a total of 1 minute to achieve the rare state. You can also extend the cooking time for a medium well or well done steak. Using the finely ground panko will allow you to coat the steak thinly and evenly, and help you fully enjoy the taste of the meat.
Place the Gyukatsu onto a cooling rack and let it sit for 4 to 5 minutes to reabsorb the juices.
Let's cut the Gyukatsu into smaller, bite-size pieces. Make a cut in the breaded surface and then quickly slice off the meat. This will help to avoid breaking the outer layer.
Place the Gyukatsu onto a plate along with the side vegetables. Today, we have shredded cabbage leaves, broccoli sprouts, cherry tomatoes and parsley leaves.
Enjoy the Gyukatsu with the sesame miso sauce. You can also place the wasabi on the meat and lightly dip it in the kombu soy sauce.
If you have a tough cut of meat, make shallow cuts on both sides every 5 millimeters before cooking. This will tenderize the steak.
If you are not a fan of rare meat, sear the cuts with a kitchen torch or lightly saute the surface.