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Gyukatsu Recipe (Deep-Fried Wagyu Beef Cutlets with 2 Types of Dipping Sauce)

Gyukatsu Recipe (Deep-Fried Wagyu Beef Cutlets with 2 Types of Dipping Sauce)

Enjoy the Tonkatsu, deep-fried beef cutlets along with the 2 types of dipping sauce! The Gyukatsu restaurants has become so popular in Japan these days that you need to get in a line.

Gyukatsu (Deep-Fried Beef Cutlet)
How to make gyukatsu
Votes: 7
Rating: 4.57
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Please leave a 5 star rating if you like the recipe! 🙂
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Course Beef, Main Dish
Cuisine Japanese
Cook Time 15 minutes
Time for letting fried gyukasu sit for a couple of minutes is not included in cook time.
Servings
people
Translator Get Francis Mug
Course Beef, Main Dish
Cuisine Japanese
Cook Time 15 minutes
Time for letting fried gyukasu sit for a couple of minutes is not included in cook time.
Servings
people
Translator Get Francis Mug
Votes: 7
Rating: 4.57
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
Beef Katsu (Cutlet)
  • 2 Beef Steaks 3cm/1.2" thick, 120g/4.2 oz per steak, beef round or sirloin
  • Salt
  • Pepper
  • Cake Flour or All Purpose Flour
  • 1 Beaten Egg small-size
  • Panko finely ground, Japanese breadcrumbs
Kombu Soy Sauce
Sesame Miso Sauce
Side Vegetables
  • Cabbage Leaves
  • Broccoli Sprouts
  • Cherry Tomatoes
  • Parsley Leaves
Other Ingredients
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. 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.
    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.
  2. 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.
    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.
  3. Let's make another type of dipping sauce, sesame miso sauce. Grind the toasted white sesame seeds with a mortar and pestle.
    Let's make another type of dipping sauce, sesame miso sauce. Grind the toasted white sesame seeds with a mortar and pestle.
  4. 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.
    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.
  5. 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.
    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.
  6. Thinly dust the steak with flour on a tray. In Japan, cake flour is often used but you can substitute all purpose flour.
    Thinly dust the steak with flour on a tray. In Japan, cake flour is often used but you can substitute all purpose flour.
  7. Dip the steak in the beaten egg.
    Dip the steak in the beaten egg.
  8. Coat it with the panko, Japanese breadcrumbs.
    Coat it with the panko, Japanese breadcrumbs.
  9. 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.
    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.
  10. Gently place the steak into the oil. When the outer layer firms up, rotate the steak with chopsticks to brown evenly.
    Gently place the steak into the oil. When the outer layer firms up, rotate the steak with chopsticks to brown evenly.
  11. 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.
    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.
  12. Place the Gyukatsu onto a cooling rack and let it sit for 4 to 5 minutes to reabsorb the juices.
    Place the Gyukatsu onto a cooling rack and let it sit for 4 to 5 minutes to reabsorb the juices.
  13. 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.
    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.
  14. Place the Gyukatsu onto a plate along with the side vegetables. Today, we have shredded cabbage leaves, broccoli sprouts, cherry tomatoes and parsley leaves.
    Place the Gyukatsu onto a plate along with the side vegetables. Today, we have shredded cabbage leaves, broccoli sprouts, cherry tomatoes and parsley leaves.
  15. 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.
    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.
Recipe Notes

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.

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Eric Quan
Eric Quan
2 years ago

Is sake the alcohol? I am still a minor, but i want to try the sauce

Sean Galang
Sean Galang
2 years ago
Reply to  Eric Quan

Hi! When you boil the sauce the alcohol evaporates, So no need to worry.

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