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Receta: Perfecto Gyukatsu – Japanese Beef Cutlet 牛カツの作り方

Gyukatsu – Japanese Beef Cutlet 牛カツの作り方.

Gyukatsu – Japanese Beef Cutlet 牛カツの作り方 Puede Tener Gyukatsu – Japanese Beef Cutlet 牛カツの作り方 usando 20 ingredientes y 10 pasos. Así es como cocinar Ese.

Ingredientes de Gyukatsu – Japanese Beef Cutlet 牛カツの作り方

  1. necesitas 1 (10 oz) de filet mignon.
  2. necesitas de potato starch.
  3. necesitas 1 de egg.
  4. preparar de panko, (regular or gluten-free).
  5. es de Katsu Sauce.
  6. necesitas 1 tbsp de honey.
  7. preparar 3 tbsp de oyster sauce.
  8. preparar 1-1/2 tsp de grated ginger.
  9. es 1-1/2 tsp de minced yellow onion.
  10. es 4 tbsp de Worcestershire sauce.
  11. preparar 1-1/2 tsp de rice vinegar.
  12. preparar 4 tbsp de ketchup.
  13. es 1 tsp de mustard.
  14. es de Sesame Miso Sauce.
  15. preparar 2 tbsp de sesame seeds.
  16. preparar 1 tbsp de miso.
  17. necesitas 1 tbsp de mirin.
  18. preparar 1 tbsp de rice vinegar.
  19. necesitas 1 tbsp de sake.
  20. es 1/2 tsp de honey.

Gyukatsu – Japanese Beef Cutlet 牛カツの作り方 Instrucciones

  1. If you need gluten free panko but can’t find it, you can make gluten free breadcrumbs at home by freezing a piece of gluten free bread and grind it in a food processer until you have fine meshed breadcrumbs..
  2. Katsu Sauce* Grate the ginger. Mince the yellow onion. In a clean bowl, add 1 tablespoon honey, 3 tablespoon oyster sauce, 1-1/2 teaspoon grated ginger, 1-1/2 teaspoon minced onion, 4 tablespoon Worcestershire sauce, 4 tablespoon ketchup, 1-1/2 teaspoon rice vinegar, 1 teaspoon mustard. Mix well..
  3. Sesame Miso* SauceGrind 2 tbsp of sesame seeds with a mortar and pestle. In a mixing bowl, add ground sesame seed, 1 tablespoon miso, 1 tablespoon mirin, 1 tablespoon rice vinegar, 1 tablespoon sake, 1/2 teaspoon honey. Mix it very well.
  4. Cut steak into thickness about 3/4 inch.
  5. Sprinkle salt and pepper on both sides.
  6. Coat the beef cutlet in potato starch, egg white and panko. Make sure to shake off the excess..
  7. In a pan, heat the oil to ~375 F. You can also test the oil’s readiness by dropping a few pieces of panko in the oil. If they rise up quickly to the surface, the oil is ready..
  8. Add steak and fry for about 2 to 3 minutes. Lower the heat to medium-high so you won’t burn the outside. I cooked my 3/4 inch beef for 2 minutes. In Japan, gyukatsu is traditionally served medium-rare but adjust according to your liking. Fry longer if you prefer the steak more done..
  9. When the steak is ready, take it out and let sit for about a minutes and then cut the steak into strips.
  10. I usually serve my gyukatsu with shredded cabbages and steamed rice, sometimes with miso soup as well. In Japan, gyukatsu is also served as a sandwich so how you eat it is endless..