Love Japanese food? Try this tasty beef katsu recipe from the YO! Sushi team at Princesshay in Exeter and get a taste of delicious Japanese street food from the comfort of your own home
www.princesshay.co.uk
Serves 4
For the katsu sauce:
- Ketchup 80ml
- Worcestershire sauce 2 tbsp
- Soy sauce (preferably Yamasa) 15 tbsp
- Mirin 1 tbsp
- Sugar 1 tbsp
- Dijon mustard 1 tsp
- Garlic powder ¼ tsp
For the beer katsu:
- Minced beef 250g
- Carrot 1
- Red onion ½
- Mirin 1tbsp
- Soy sauce (preferably Yamasa) 1 tbsp
- Sake 1 tbsp
- Sea salt 2g
- Coarse black pepper 2g
- Small white cabbage ¼
For the panko coating:
- Eggs 2
- Panko breadcrumbs 100g
- Flour 2 tbsp
- For the Katsu sauce: combine all the ingredients in a bowl and mix well. Store in the fridge until needed.
- For the beef katsu: grate the onion and carrot into a deep bowl and add the minced beef. Continue to add the remaining ingredients to the bowl and mix well until all the ingredients are fully combined.
- Divide the mix into six even sized balls and chill in the fridge for 30 minutes.
- Remove from the fridge and shape into flat ovals approximately 1cm thick and chill again in the fridge.
- For the panko coating: beat the eggs into a bowl. Place the flour and panko crumbs into separate bowls and line them up in this order: flour, eggs then panko crumbs. Dip the beef katsu into the flour, then the eggs, and coat in the panko crumbs. Chef’s tip: use different hands for the flour and eggs so you don’t get katsu’d hands.
- Leave in the fridge until ready to cook. Shallow fry over a medium heat for approximately 2-3 minutes on each side until golden brown and juices run clear from the meat.
- Cut into five pieces and serve with shredded white cabbage and a drizzle of the katsu sauce.
You will need
For the katsu sauce:
- Ketchup 80ml
- Worcestershire sauce 2 tbsp
- Soy sauce (preferably Yamasa) 15 tbsp
- Mirin 1 tbsp
- Sugar 1 tbsp
- Dijon mustard 1 tsp
- Garlic powder ¼ tsp
For the beer katsu:
- Minced beef 250g
- Carrot 1
- Red onion ½
- Mirin 1tbsp
- Soy sauce (preferably Yamasa) 1 tbsp
- Sake 1 tbsp
- Sea salt 2g
- Coarse black pepper 2g
- Small white cabbage ¼
For the panko coating:
- Eggs 2
- Panko breadcrumbs 100g
- Flour 2 tbsp
Method
- For the Katsu sauce: combine all the ingredients in a bowl and mix well. Store in the fridge until needed.
- For the beef katsu: grate the onion and carrot into a deep bowl and add the minced beef. Continue to add the remaining ingredients to the bowl and mix well until all the ingredients are fully combined.
- Divide the mix into six even sized balls and chill in the fridge for 30 minutes.
- Remove from the fridge and shape into flat ovals approximately 1cm thick and chill again in the fridge.
- For the panko coating: beat the eggs into a bowl. Place the flour and panko crumbs into separate bowls and line them up in this order: flour, eggs then panko crumbs. Dip the beef katsu into the flour, then the eggs, and coat in the panko crumbs. Chef’s tip: use different hands for the flour and eggs so you don’t get katsu’d hands.
- Leave in the fridge until ready to cook. Shallow fry over a medium heat for approximately 2-3 minutes on each side until golden brown and juices run clear from the meat.
- Cut into five pieces and serve with shredded white cabbage and a drizzle of the katsu sauce.
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