Photograph of the finished Gyukatsu

Japan · Bò lăn bột chiên lòng hồng Gyukatsu

Gyukatsu

40 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.3 kg
  • Photograph of Panko breadcrumbs Panko breadcrumbs 480 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Flour Flour 200 g
  • Photograph of Oil Oil 1.6 l
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Wasabi Wasabi 40 g
  • Photograph of Cabbage Cabbage 600 g
  • Photograph of Salt Salt 20 g
  • Photograph of Black pepper Black pepper 16 g

Method

  1. 1 Use a 3 cm thick block of beef and leave it out of the refrigerator for 1 hour to reach room temperature.
  2. 2 Meat at room temperature is ideal for keeping the inside pink after frying; cold meat will burn on the outside and be cold on the inside.
  3. 3 Rub with salt and pepper, then roll in flour, dip in egg, and coat thoroughly with breadcrumbs.
  4. 4 Fry at 190 degrees for exactly 90 seconds on each side, for a total time of no more than 3 minutes.
  5. 5 Let the meat rest on the rack for 6 minutes to allow the heat to penetrate the center without overcooking.
  6. 6 Slice into 1.5 cm thick slices and serve on a hot stone grill for guests to sear themselves, dipping in wasabi soy sauce.

With an appliance

  • Air fryer 39 min

    Replace step 4: spray the breadcrumb coating with oil and fry the meat in a preheated air fryer at 205 degrees for 6 minutes, flipping at the 3rd minute; step 5 still allows it to rest for 6 minutes so the inside of the meat remains pink.

Start cooking