Gyu Katsu

not chicken katsu

Gyu Katsu is beef cutlets, it's one of iconic foods in west of Japan such as Osaka, Kyoto and Hyogo. Top key of yummy Gyu Katsu is using succulent beef. You can serve with rice, or Gyu Katsu sandwich is absolutely tasty. Spread butter, mayonnaise, Tonkatsu (Japanese Worcester sauce) sauce and Karashi (mustard) over the slices of bread and lay Gyu Katsu on top. Awww... Itadakimasu!



  • 360g Wagyu Fillet / Sirloin / Rib / Chuck Roll

  • 1 tbs Salt

  • 1 tbs Black Pepper

  • 5 tbsp Flour

  • 1 Egg

  • 5 tbsp Panko Breadcrumbs

  • Oil


  1. Cut the Wagyu beef into steak size.

  2. Add salt and pepper to season the beef.

  3. Put the flour, eggs and panko breadcrumbs into three separate bowls.

  4. In a large frying pan, add enough oil to come 3cm up the side of the pan. Heat the oil to 180 degree celsius. If you don't have a thermometer, drop a pinch of panko into the oil and if it sinks on the bottom then starts to fry immediately, the oil is ready.

  5. Add the beef into the oil and cook for 90 secs on each side until panko breadcrumbs turns golden colour, then remove and leave to rest on kitchen papers for 5 mins. Repeat with the remaining the beef.

  6. Cut the beef into bite size pieces.

  7. Pour Tonkatsu sauce onto the Wagyu beef katsu.


You can also serve with Wasabi if you like a little fire in your mouth.