Deep-Fried Wagyu Beef Cutlet | Gyukatsu Recipe

Do you know Japanese food called Gyukatsu??🐮
In Japanese, GYU means beef and KATSU means fried food with bread crumbs.

The original type of Gyukatsu is the cutlet (côtelette) , which was introduced to Japan from France in the early Meiji era(1868-1912).
In those days, veal was used and the dish was pan-fried rather than deep-fried.
Later, Japanese original arrangements were added, such as frying in a large amount of oil like tempura, using thick slices of meat, and using Japanese bread crumbs.

After the Taisho era(1912-1926), Tonkatsu, made with pork instead of beef, became the most common type of cutlet in the eastern part of Japan, including Tokyo.
However, beef tended to be preferred in the west, such as Osaka, Kobe, and Kyoto, and Tonkatsu never became mainstream.

As you can see from the above, both Gyukatsu and Tonkatsu are originally based on the French cuisine "cutlet".

It was in 1972 that the thick slice and rare Gyukatsu styles in this video became available.
It is said to have been invented by a Gyukatsu specialty restaurant in Tokyo.

🍞Panko [panko crumbs]🍞

🐷Best Tonkatsu recipe🐷

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-ingredients-
[Serves 2]
- 300g(10.58oz) wagyu ribeye
*About 1.5 cm (0.59 inch) thick
- cabbage
- 1 egg white
- 1 tbsp(6g, 0.21oz) cornstarch
- pinch of salt
- panko
- oil

[wasabi ponzu]
- 1 tbsp(15g, 0.52oz) lemon juice
- 2 tbsp(30g, 1.05oz) rice vinegar
- 3 tbsp(54g, 1.90oz) soy sauce
- 1 tsp(4g, 0.14oz) sugar
- wasabi

-Method-
- 300g(10.58oz) wagyu ribeye : Bring to room temperature for about 30 minutes.
- 1 tbsp lemon juice, 2 tbsp rice vinegar, 3 tbsp soy sauce, 1 tsp sugar : Mix well.
- Mix an appropriate amount of wasabi.
- cabbage : Slice perpendicular to the fibers.
- soak in cold water for 2-3 minutes.
- panko : Use a rolling pin or similar tool to make it fine.
- 1 egg white,pinch of salt,1 tbsp cornstarch : Mix well.
- Add salt and pepper to both sides of the beef.
*If the surface of the beef seems wet, wipe it off with kitchen paper.
- Use a bamboo skewer to evenly coat the batter.
- Sprinkle the bread crumbs and press hard with your hands to firmly apply the bread crumbs.
- Put oil in a pot and heat over high heat.
- When the temperature reaches 200°C (392°F), fry the gyukatsu for 1 minute.
- Place upright and let rest for 5 minutes.
- Cut the gyukatsu and serve it with the shredded cabbage.
- ITADAKIMASU🥢

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#gyukatsu
#japanesebeefcutlet
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#côtelette
#japanesefood
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#chefjlabo

[ChefJLABO]

Hi, guys!
I'm Chef J!!

Thanks for watching my video😊
Did you enjoy the video??

If you haven't tried Gyukatsu yet, you're missing out!🐮

The purchase URL of the seasoning used in the video is described in the overview!!
The conversion weight from g to oz is told in the description!
Check it!

If you enjoy it, please click the "Subscribe" and "Good" buttons!
The more people who subscribe, the more motivated I'll be, so please do!!
And share with your friends who loves Japanese foods😊

Any requests for dishes you would like us to make or cooking tips you would like us to teach are welcome!

[brendansamuels]

Yum! I can’t wait to try this! Greetings from Australia!

[aznranger]

Thank you chef! I will definitely be giving this a try. I love all your videos and refer to them daily 😀

[jemmashome]

This looks so good!! You are making hungry late at night 😂 thanks for sharing, much love from Singapore ❤️

[jpalmer]

Does the cut of beef matter or is there a preferred cut