Counter 10 · Wok, Skewer & Bowl
Gyukatsu Rare Beef Cutlet
A thick sirloin cutlet flash-fried in a panko crust so the outside is crunchy and golden while the inside stays rosy rare, served with shredded cabbage and wasabi soy.
- Prep
- 15 min
- Cook
- 5 min
- Serves
- 2
- Level
- Medium
Gyukatsu shops in Tokyo draw long lines for a dish that seems contradictory: deep-fried beef that is still red in the middle. The secret is a very short, very hot fry, only about a minute, on a thick, cold steak. Diners often finish each slice on a tiny tabletop grill, but most people love it just as it comes out of the oil. Fine, fresh panko matters here, because the coating has seconds to brown. Keep the steak in the fridge until breading.
Method
-
Soak the shredded cabbage in ice water for 10 minutes, then drain and spin dry so it turns fluffy and crisp.
-
Pat the steak dry and cut it in half into two even rectangles. Season with salt and return to the fridge while the oil heats.
-
Heat the oil in a heavy pot to 425 F; use a thermometer, since the temperature is critical.
-
Dredge each cold piece in flour, then egg, then press into panko so every surface is thickly covered.
-
Fry one piece at a time for 60 to 75 seconds, turning once, just until the crust is deep golden. The center should read about 115 F.
-
Drain upright on a rack for 1 minute, then slice into 3/4-inch strips to reveal the red center.
-
Arrange the slices beside a mound of cabbage with lemon wedges, and stir wasabi into the soy sauce for dipping.
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