Beef katsu

The chefs at YO! Sushi share their beef katsu recipe
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Beef katsu

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

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FOOD Magazine issue 187
  • You will need
  • Method

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
  1. For the Katsu sauce: combine all the ingredients in a bowl and mix well. Store in the fridge until needed.
  2. 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.
  3. Divide the mix into six even sized balls and chill in the fridge for 30 minutes.
  4. Remove from the fridge and shape into flat ovals approximately 1cm thick and chill again in the fridge.
  5. 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.
  6. 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.
  7. 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

  1. For the Katsu sauce: combine all the ingredients in a bowl and mix well. Store in the fridge until needed.
  2. 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.
  3. Divide the mix into six even sized balls and chill in the fridge for 30 minutes.
  4. Remove from the fridge and shape into flat ovals approximately 1cm thick and chill again in the fridge.
  5. 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.
  6. 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.
  7. Cut into five pieces and serve with shredded white cabbage and a drizzle of the katsu sauce.
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