Empty My Fridge
Beef Katsu ビーフカツ
Ingredients
- Beef sirloin2
- Salt1 ¼ tsp
- Pepper¼ tsp
- Flour5 tbsp
- Egg1
- Panko⅔ cups
- Frying oil
- Butter1 tbsp
- Red wine2 tbsp
- Tomato paste1 tbsp
- Beef broth1 ¼ cups
- Sugar½ tbsp
- Worcestershire sauce½ tbsp
- Soy sauce1 tsp
Instructions
- Make the demi-glace sauce: melt the butter in a frying pan over medium heat, add the flour and cook a few minutes until light brown. Add the red wine and tomato paste and mix. Whisk in the beef broth and the remaining seasonings. Stir constantly and cook until thickened. Cover and keep warm; if it becomes too thick, add some broth and cook again just before serving.
- Pound the steak with a meat tenderizer. Sprinkle salt and pepper on both sides.
- Coat the meat in flour, dip it in beaten egg, then cover it with bread crumbs.
- Heat the oil to 350°F. Test it by dropping in a bread crumb: it should rise to the surface right away. Deep-fry the coated meat, turning once or twice, for about 5 to 8 minutes, until golden brown and floating.
- Rest the katsu on a cooling rack for a minute, then cut into 5 or 6 pieces. Drizzle with the demi-glace sauce.
Summarized from Japanese Cooking 101's video. Watch it for the details.
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