Beef Katsu Recipe - Japanese Cooking 101

By Japanese Cooking 101 · 30 min

Ingredients

Instructions

1. Melt 1 tablespoon butter in a frying pan over medium heat. Add 1 tablespoon flour and cook for a few minutes until light brown.
2. Add 2 tablespoons red wine and 1 tablespoon tomato paste and mix.
3. Whisk in 1¼ cups beef broth, ½ tablespoon sugar, ½ tablespoon Worcestershire sauce, 1 teaspoon soy sauce and ¼ teaspoon salt. Stir constantly and cook until thickened. Cover and keep warm; if it becomes too thick, add a little broth and reheat just before serving.
4. Pound the steaks with a meat tenderizer. Season both sides with 1 teaspoon salt and ¼ teaspoon pepper.
5. Coat the steaks in ¼ cup flour, dip in beaten egg, then coat with 2/3 cup panko.
6. Heat oil for deep frying to 350°F (175°C). Test readiness by dropping in a breadcrumb: it should rise to the surface immediately. Fry the crumbed beef until golden brown and floating, about 5–8 minutes, turning once or twice.
7. Rest the meat on a cooling rack for one minute. Cut into 5–6 pieces and drizzle with the demi-glace sauce.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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