Hi, I’m Francis, the host of this show "Cooking with Dog.
Today, we are making Gyu-katsu, deep-fried beef cutlets.
I heard the Gyu-katsu restaurants are so popular that you need to get in a line.
Let's make the kombu soy sauce for Gyu-katsu.
Combine the soy sauce, sake and mirin in a pot.
Turn on the burner and heat the sauce.
When it begins to boil, turn off the burner.
Place the dashi kombu seaweed in a heat-resistant container.
Pour the sauce into it.
Let it sit to cool and then store the sauce in the fridge.
Be sure to remove the kombu seaweed after half a day.
Next, let's make another type of dipping sauce,
sesame miso sauce.
Grind the toasted white sesame seeds with a mortar and pestle.
Add the miso and combine the mixture.
Then, add the mirin
and vinegar.
Stir to dissolve the miso.
Now, gradually add the olive oil while stirring the mixture.
Thoroughly mix the sauce and now it is ready.
Let's make the Gyu-katsu.
This is a 3cm (1.2") thick marbled wagyu steak
but you can also use beef round or sirloin.
Be sure to remove the beef steak from the fridge
30 minutes before use to bring it to room temperature.
Sprinkle the salt and pepper on both sides.
Thinly dust the steak with flour on a tray.
In Japan, cake flour is often used
but you can substitute all purpose flour.
Now, dip the steak in the beaten egg.
Next, coat it with the panko, Japanese breadcrumbs.
Now, heat the frying oil to 190°C (374°F),
which is a relatively high temperature.
Drop in a pinch of panko.
If the panko quickly spreads over the surface
with sizzling sounds, it should be the appropriate temperature.
Gently place the steak into the oil.
When the outer layer firms up,
rotate the steak with chopsticks to brown evenly.
Occasionally flip it over and deep-fry the steak
for a total of 1 minute to achieve the rare state.
Using the finely ground panko will allow you
to coat the steak thinly and evenly,
and help you fully enjoy the taste of the meat.
You can also extend the cooking time
for a medium well or well done steak.
Place the Gyu-katsu onto a cooling rack
and let it sit for 4 to 5 minutes to reabsorb the juices.
Let's cut the Gyu-katsu into smaller, bite-size pieces.
Make a cut in the breaded surface
and then quickly slice off the meat.
This will help to avoid breaking the outer layer.
Place the Gyu-katsu onto a plate
along with the side vegetables.
If you have a tough cut of meat, make shallow cuts
on both sides every 5 millimeters before cooking.
This will tenderize the steak.
Enjoy the Gyu-katsu with the sesame miso sauce.
You can also place the wasabi on the meat
and lightly dip it in the kombu soy sauce.
If you are not a fan of rare meat,
sear the cuts with a kitchen torch
or lightly saute the surface.
How does it taste?
Delicious!
Mmmm. This tastes like heaven.
Well, as a matter of fact I'm supposed to be in heaven now.
Good luck in the kitchen!