Gyukatsu (Deep-Fried Wagyu Beef Cutlets) Recipe with 2 Types of Dipping Sauce | Cooking with Dog

Gyukatsu (Deep-Fried Wagyu Beef Cutlets) Recipe with 2 Types of Dipping Sauce | Cooking with Dog

Enjoy the Gyukatsu, deep-fried beef cutlets along with the 2 types of dipping sauce! The Gyukatsu restaurants has become so popular in Japan these days that you need to get in a line.

How to Make Gyukatsu
http://cookingwithdog.com/recipe/gyukatsu/

(serves 2)
2 Beef Steaks, 3cm/1.2″ thick, 120g/4.2 oz per steak, beef round or sirloin
Salt
Pepper
Flour
1 Beaten Egg, small-size
Panko, finely ground, Japanese breadcrumbs

100ml Soy Sauce (3.4 fl oz)
1 tsp Sake
1 tsp Mirin
Dashi Kombu Seaweed, 3x3cm/1.2″x1.2″

1 tbsp Toasted White Sesame Seeds
1 tbsp Miso
1 tbsp Mirin
1 tbsp Vinegar
1 tbsp Olive Oil

– Side Vegetables –
Cabbage Leaves
Broccoli Sprouts
Cherry Tomatoes
Parsley Leaves

Wasabi
Frying Oil

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Katsu Curry

Annin Tofu

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2種類のタレと一緒に牛かつをお楽しみください!最近牛カツ専門店では行列ができるほど人気らしいですよ。

牛かつの作り方
http://cookingwithdog.com/ja/recipe/gyukatsu/

<材料>2人分
牛肉ステーキ用(3cm厚さ):120gが2枚(もも、サーロイン)
塩・こしょう
小麦粉:適量
溶き卵(小):1個
パン粉(細目):適量

しょうゆ:100ml
酒:小さじ1
みりん:小さじ1
出し昆布:3cm角1枚

白ごま:大さじ1
みそ:大さじ1
みりん:大さじ1
酢:大さじ1
オリーブ油:大さじ1

付け合わせ野菜:キャベツ、ブロッコリースプラウト、ミニトマト、パセリ

わさび
揚げ油

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こちらもオススメです♪
カツカレー

杏仁豆腐

Music courtesy of Audio Network