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Wagyu Beef Katsu 🥩 #shorts
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Recipe
Ingredients sesame miso dressing
- 2 tbsp light miso
- 1 tbsp ponzu (or light soy)
- 1 tbsp saki
- 1 tbsp mirin
- 1/2 tbsp sesame oil
- 1/2 tbsp sesame seeds
Method
1. Mix all ingredients well and place aside. This will keep for up to 5 days in the fridge.
Beef katsu
- 200g sirloin
- 2 eggs, lightly beaten
- 100g flour
- 100g panko
- Salt to taste
- Beef tallow for frying
- Cabbage, finely sliced for serving
- Rice, for serving
Method
1. Season the steak.
2. Crumb your steak by dipping it into the flour, shaking off any excess, then into the egg mixture, followed by the panko crumbs. Make sure you press it down into the crumbs so it has a good coating.
3. Cook in 160-170°c tallow (or oil) until golden brown. This should take 5-7 minutes.
4. Enjoy with the sesame dressing, cabbage and rice.
Ingredients sesame miso dressing
- 2 tbsp light miso
- 1 tbsp ponzu (or light soy)
- 1 tbsp saki
- 1 tbsp mirin
- 1/2 tbsp sesame oil
- 1/2 tbsp sesame seeds
Method
1. Mix all ingredients well and place aside. This will keep for up to 5 days in the fridge.
Beef katsu
- 200g sirloin
- 2 eggs, lightly beaten
- 100g flour
- 100g panko
- Salt to taste
- Beef tallow for frying
- Cabbage, finely sliced for serving
- Rice, for serving
Method
1. Season the steak.
2. Crumb your steak by dipping it into the flour, shaking off any excess, then into the egg mixture, followed by the panko crumbs. Make sure you press it down into the crumbs so it has a good coating.
3. Cook in 160-170°c tallow (or oil) until golden brown. This should take 5-7 minutes.
4. Enjoy with the sesame dressing, cabbage and rice.
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