GYUKATSU |JAPANESE TENDERS BEEF

GYUKATSU |JAPANESE TENDERS BEEF

Gyukatsu, or kobe gyukatsu, is a delicate hamburger steak that has been covered in breadcrumbs and southern style.



On the outside, it is crunchy and golden, and on the inside, it is juicy and rare. You can make this dish at home for a fraction of the price!

A dish from Tokyo called gyukatsu is made of breaded and deep-fried beef cutlets. Tonkatsu, which is the pork version of this dish that has been popular for a long time, may be familiar to you. In the past, it wasn't widely known, but its popularity skyrocketed in 2015. In addition, the cutlet is seasoned and coated in breadcrumbs by locals. After that, they'll fry it until it's crispy. Usually, they cut it into bite-sized pieces and serve it that way.

 Additionally, they typically serve gyukatsu with a variety of side dishes in restaurants. Miso soup, sliced cabbage or other vegetables, pickled vegetables, dipping sauces, wasabi, barley rice, or Tororo—grated yams—may all be part of it.

GYUKATSU |JAPANESE TENDERS BEEF

GYUKATSU: Is it raw?

Famous beef katsu restaurants frequently serve gyukatsu rare. You can think of gyukatsu as a rare beef steak that has been battered and deep fried, although I'm not sure if "raw" is a good term for it.

Yet, to make it at home, you can without much of a stretch fry it somewhat longer relying upon your steak inclination, that is the excellence of making it at home!






Which kind of beef is used in the BEEF KATSU?

Although wagyu is used in famous and fancy gyukatsu restaurants in Japan for beef katsu, I do not recommend making this dish at home because I believe wagyu is best enjoyed as a simple steak to truly appreciate its unique qualities. In point of fact, delicious gyukatsu can be made with any steak meat that can be found in your neighborhood butcher or supermarket.

GYUKATSU |JAPANESE TENDERS BEEF

Ingredients:






thick steak meat (round, sirloin, or loin);

 salt;

 pepper;

 dill (or thyme); 

rosemary; 

bay leaf;

 onion; 

all-purpose flour; 

egg; 

milk; 

panko breadcrumbs.

 You can use just soy sauce, but I decided to also make my own dipping sauce:


Soy sauce, 

red wine, 

mirin, 

garlic paste, and ginger paste give it a Japanese flavor,

 while the red wine and garlic give it a Western flavor! 

However, you are free to omit this portion of the recipe if you prefer to simply serve it with salt, wasabi, or soy sauce.
















How to Make Gyukatsu





Step 1:




Cut the beef into strips and season both sides with salt and coarse black pepper. Cover with plastic wrap and place in the refrigerator for approximately five minutes before serving. Sprinkle the bread crumbs, beaten egg, and flour in that order.

Step 2: 

Clean the turnips thoroughly with their skin still on. Cut off the stems, leaving about 4 cm of stem, and divide the turnips into four pieces.

Step 3: 

Fry the beef In a pan, add 1 beef at a time to a depth of 2 cm of frying oil and heat to 180°C.







STEP 4: 

Drain the oil After frying for approximately one minute and thirty seconds, drain the oil and allow it to rest for approximately one minute.







STEP5

Making fiery miso

Blend the miso, sugar, and bean stew oil to make fiery miso.

Step 6

Serving Serve 4 with turnips and spicy miso by cutting it into bite-sized pieces. If you like, you can add salt, salty sauce, and grated wasabi.









NOTES FOR THE RECIPE:




Before cooking a tough cut of meat, make shallow cuts on both sides every 5 millimeters. The steak will become more tender as a result of this.
Sear the cuts with a kitchen torch or lightly sauté the surface if you don't like rare meat.


.



How is Gyukatsu consumed?




The appropriate method for eating gyukatsu is by cooking the broiled hamburger on top of the stone oven. A small candle contained within the box typically provides heat to the stone stove. Because the heat brings out all of the flavors, the meat usually tastes better. In addition, Gyukatsu can be enjoyed in five different ways. To begin, dip it in soy sauce and wasabi. Dip it in soy sauce in the second step. Third, dip it in onion and horseradish sauce. Fourth, sprinkle it with rock salt to season it. The final step is to cook it until you like it done by sizzling it for a few seconds on a small stone grill.

Related Recipes 

How to Make Soy Sauce| Less Salty

ONIGIRI MOLD

Ropa Vieja Recipe