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Gyu Katsu

not chicken katsu

Gyu Katsu, a popular dish in the western region of Japan, is a mouth-watering beef cutlet made with succulent Wagyu beef. Serve it with rice or turn it into a delicious sandwich by spreading butter, mayonnaise, Tonkatsu sauce (Japanese Worcestershire sauce), and Karashi mustard on slices of bread and topping it with Gyu Katsu.




  • 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 Wagyu beef into steak-sized pieces.

  2. Season the beef with salt and pepper.

  3. Place flour, beaten eggs, and panko breadcrumbs into separate bowls.

  4. Heat enough oil to come 3cm up the side of a large frying pan, and bring the temperature to 180 degrees Celsius. Test the temperature by dropping a pinch of panko into the oil; if it sinks and immediately starts to fry, the oil is ready.

  5. Dip the beef into the flour, then the egg, then the panko breadcrumbs, and carefully place it into the hot oil. Fry for 90 seconds on each side until the panko breadcrumbs turn golden brown. Remove from the pan and rest on kitchen paper for 5 minutes. Repeat with the remaining pieces of beef.

  6. Cut the beef into bite-sized pieces.

  7. Serve the beef katsu with Tonkatsu sauce, and if desired, add a little wasabi for extra heat. Enjoy!

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