Japanese cuisine · Meat & Kebab

Gyukatsu

Thinly breaded beef cutlets, crispy outside and pink-seared inside, sliced and served with wasabi and soy sauce.

Ingredients · for 4 servings

• 600 g beef fillet
• 3 tbsp flour
• 2 eggs
• 150 g panko breadcrumbs
• 300 ml frying oil
• 1 tsp wasabi
• 4 tbsp soy sauce
• 200 g white cabbage
• 1 lemon
• 1 tsp coarse sea salt
• 1 tsp white pepper

Instructions

1. Cut the beef fillet into four 3 cm thick pieces, take them out of the fridge 30 min. before cooking and season all over with sea salt and white pepper.
2. Coat the pieces first in flour, then in the whisked eggs, then in panko, pressing the coating on firmly all around, and chill for 10 min. so it holds during frying.
3. Shave the white cabbage into very thin strips, let sit crisp in ice water for 10 min., then drain well.
4. Heat the frying oil to 180 °C and fry the pieces only 1.5 min. per side until the coating is golden brown and the center stays deep pink.
5. Rest the meat on a rack for 5 min. so the juices settle, then slice with a very sharp knife into 1.5 cm thick slices.
6. Arrange the slices with the cold cabbage on plates, place wasabi and soy sauce alongside as a dip, and serve immediately with lemon wedges.