Gyukatsu (Japanese beef cutlet) recipe - ingredients, nutrition and when to eat it
Gyukatsu is a Japanese-style cutlet made by coating beef in breadcrumbs and frying it until crisp on the outside, while leaving the center lightly cooked to…
Gyukatsu is a Japanese-style cutlet made by coating beef in breadcrumbs and frying it until crisp on the outside, while leaving the center lightly cooked to your liking. Served with cabbage and rice, it makes a satisfying weekend lunch or dinner.
Japanese · 30 minutes to cook
Nutrition (per 588.4g serving): 984.3 kcal · protein 45g · carbohydrate 113.9g · fat 35.4g · sodium 793mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Let the beef sit at room temperature for about 10 minutes so it is not too cold and cooks evenly.
Tips: If you prefer the center close to rare, prepare a piece about 2 cm thick. If you are concerned about doneness, cook it for another 1–2 minutes over low heat after frying.
Tips: Gently press the breadcrumbs onto the beef with your palm so the coating is less likely to come off while frying.
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Ingredients (1 serving)
- Lean beef — 150 g
- Flour — 2 Tbsp
- Egg — 1 pc
- Breadcrumbs — 0.5 cup
- Cooking oil — 2 Tbsp
- Cabbage — 2 handful
- Cooked rice — 1 bowl
- Tonkatsu sauce — 1.5 Tbsp
- Hot mustard — 1 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.2 tsp