- Beef katsu sandwich.
It sounds like an expensive restaurant dish,
well, I'm gonna show you an easy and affordable way
to make it at home
(upbeat music)
For this recipe, we'll be using
Certified Angus Beef flat iron steaks
about one and 1/2 pounds or so.
This is a nicely marbled cut that is extremely tender
and perfect for the sandwich.
We'll start by pounding out the flat iron
in order to get even pieces about a 1/2 inch thick.
I like to try and push away
while striking with the mallet
so that you don't break through the meat.
You'll wanna use the smooth side of the mallet,
not the tenderizing side
that would tear up such a tender cut.
I use a meat mallet for flattening these steaks
but if you don't have one at home
you could use a heavy bottom pan like a cast iron skillet.
I like to use the end slice from a loaf of bread
to cut my steaks
to a size that will fit the sandwich perfectly.
Make sure to set the trimming aside from this,
you wouldn't wanna let it go to waste.
The trimmed pieces would be great
for a stir fry, tacos, fajitas,
or whatever you'll wanna do with it.
You should deal four pieces
from this amount of flat iron steak.
Now that all of your beef is cut to size,
you'll want to get rid of that slice of bread,
sorry little buddy,
nobody wants to eat you anyway.
To make these flat irons
and the crispy tender little cutlets
we'll be using the standard breading procedure.
You'll wanna make sure that your steaks
are well seasoned on both sides with salt and pepper.
And another important tip is to season the flour as well.
It's good to season all of the elements going into a recipe.
Now we'll make the egg wash with milk and egg.
When combining the flour and the egg wash,
it'll create a glue for the breadcrumbs
and this will make an amazing crust.
The final element is the Panko bread crumbs.
These are a specific Japanese style breadcrumb
that will make this cutlet so beautifully crispy.
I'm gonna use about a cup and a half for the final breading.
Make sure you fully coat the steaks in flour
and then dust off any excess.
Next, we'll bathe it in that golden egg wash
to create the glue.
Finally, we'll go into our Panko.
You're gonna have to get your hands a little dirty
because you're gonna need to press down
to make sure it's entirely coated with these bread crumbs.
Panko is really what makes this special,
it really gives it the crust that you want
in a katsu sandwich.
Next, we'll move it to a wire rack.
This will allow some air flows
so that the breading can set up.
Repeat this breading procedure
with the rest of the beef cutlets.
You'll wanna make sure that each one
is generously coated with the bread crumbs.
Now, we'll put these in the refrigerator
to set up while we make our sauce.
To make the katsu sauce
we will use some ketchup, soy sauce, Worcestershire sauce,
some mustard powder, and some garlic powder.
You'll wanna give this a good whisking
to make sure that everything is combined well.
The oil is preheated at 375 degrees,
which is a perfect temperature for frying this.
It's best to cook the cutlets two at a time
so that they fit in the pan
with plenty of room in between them.
You'll cook these for about a minute and a half
on the first side before flipping them,
they should look golden brown and crisp on the bottom.
After another minute and a half on the second side,
remove them from the oil
and place them on our wire rack
to drip off any excess oil.
You could also use some paper towels
to help soak up the excess oil.
Repeat this process with the remaining
two pieces of breaded beef.
I like to give it a little base
to keep that crust crispy on top.
Wow, that's that beautiful golden crust we're going for.
Next, to construct the sandwiches,
we'll cut the crust off of the bread.
You can leave it on if you like,
but I like to be a little extra fancy
and make these sandwiches crustless.
After arranging the slices of bread,
top half of them with the katsu sauce,
making sure to divvy out an even amount for each sandwich.
This sauce is super tangy and delicious
and really compliments that crispy beef well.
Now we'll top our sauce slices of bread
with those crispy beef cutlets,
and then we'll put the final piece of bread on top.
I can't wait to dig into these crispy sandwiches
but first I'm gonna have to show you
a really cool way to cut and present these.
Now you could totally eat these sandwiches as is,
but to showcase all of the elements
we'll cut them into three equal slices.
You'll typically see them presented this way in restaurants,
and it adds a bit of drama to the plating.
Oh man, look how perfectly done that steak is,
it cooks so evenly when I shallow fried like that,
and I love it with the good slathering of the katsu sauce.
Add a little bit of shredded cabbage
for some crunchy texture.
This sandwich is one of my favorite of all time.
It's crunchy from the breadcrumbs,
tangy from the sauce
and the beef is so tender and delicious.
If you liked this video
make sure to like it and subscribe.
Thanks for watching and we'll see you next time.
(upbeat music)