Gyukatsu 🥩

Gyukatsu
Ingredients
- 300g (10.5oz) beef sirloin (striploin), fat removed
- salt to taste
- 2 egg whites
- 1 tbsp cornflour
- 100g (3.5oz) panko breadcrumbs
- oil or beef tallow for frying
- cabbage, sliced very thinly, to serve
- kombu soy sauce (recipe below)
- sesame miso sauce (recipe below)
Method
1. Season the beef well with salt and let it sit for 10 minutes to 1 hour.
2. Whisk the cornflour with the egg whites and crush the panko so they are nice and fine.
3. Place the beef into the egg whites and then into the panko, pressing the breadcrumbs in well so they completely cover the beef.
4. Fry the beef in the oil or tallow at 200°C (392°F) for 2-3 minutes or until nice and golden brown.
5. Rest the beef for 5 minutes, then slice and serve with the cabbage and sauces.
Ingredients Kombu Soy Sauce
- 100ml (3.4fl oz) soy sauce
- 1 tsp sake
- 1 tsp mirin
- 1 piece kombu, 3x3 cm
Method
1. Place everything into a small saucepan and bring to a light simmer.
2. Let the kombu steep in the sauce for 30 minutes before removing, and it's good to go.
Ingredients Sesame Miso Sauce
- 2 tbsp toasted sesame seeds
- 1 tbsp miso
- 1 tbsp mirin
- 1 tbsp olive oil
Method
1. Pound the sesame seeds finely in a mortar and pestle.
2. Then add the rest of the ingredients and mix well.
3. Simple as that.
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