Gyukatsu with Miso Dipping Sauce

Ingredients

• 4 beef cutlets (150g each) 4 beef cutlets (150g each)
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 2 eggs, beaten 2 eggs, beaten
• 2 cups panko breadcrumbs (120g) 2 cups panko breadcrumbs (120g)
• Vegetable oil, for frying Vegetable oil, for frying
• For the miso dipping sauce: For the miso dipping sauce:
• 2 tablespoons white miso paste (30g) 2 tablespoons white miso paste (30g)
• 1 tablespoon soy sauce (15ml) 1 tablespoon soy sauce (15ml)
• 1 tablespoon mirin (15ml) 1 tablespoon mirin (15ml)
• 1 tablespoon rice vinegar (15ml) 1 tablespoon rice vinegar (15ml)
• 1 teaspoon sesame oil (5ml) 1 teaspoon sesame oil (5ml)
• 1 teaspoon grated ginger 1 teaspoon grated ginger

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 35g (Sugar: 2g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Season the beef cutlets with salt and pepper on both sides.
2. 2.
   Dredge each cutlet in flour, shaking off any excess.
3. 3.
   Dip the cutlets into the beaten eggs, allowing any excess to drip off.
4. 4.
   Coat the cutlets in panko breadcrumbs, pressing gently to adhere.
5. 5.
   Heat vegetable oil in a large skillet over medium heat.
6. 6.
   Fry the cutlets for 3-4 minutes on each side until golden brown and crispy.
7. 7.
   Remove the cutlets from the skillet and drain on a paper towel-lined plate.
8. 8.
   In a small bowl, whisk together the miso paste, soy sauce, mirin, rice vinegar, sesame oil, and grated ginger until well combined.
9. 9.
   Serve the Gyukatsu hot with the miso dipping sauce and a side of cabbage.

Treat your ingredients with care...

• Beef cutlets — To ensure tender and juicy cutlets, choose cuts like sirloin or ribeye. Pound the cutlets gently with a meat mallet to tenderize them before seasoning.
• Panko breadcrumbs — Panko breadcrumbs provide a light and crispy texture. If unavailable, regular breadcrumbs can be used as a substitute, but the result may be slightly different.
• Miso paste — Opt for white miso paste, which has a milder flavor compared to other varieties. Adjust the amount of miso paste according to your preference for saltiness.

Tips & Tricks

• For an extra crispy crust, double coat the beef cutlets by repeating the egg and breadcrumb coating process.
• Serve Gyukatsu with a squeeze of fresh lemon juice for a refreshing citrusy flavor.
• Adjust the seasoning of the miso dipping sauce according to your taste preferences by adding more soy sauce or mirin.
• Accompany Gyukatsu with a bowl of steamed rice and miso soup for a complete Japanese meal.
• If you prefer a healthier version, you can bake the breaded cutlets in the oven instead of frying them.

Serving advice

Serve Gyukatsu hot and crispy, alongside a generous portion of shredded cabbage. Drizzle the miso dipping sauce over the cutlets or use it as a dipping sauce on the side. Garnish with a sprinkle of sesame seeds and chopped green onions for added freshness and visual appeal.

Presentation advice

Arrange the Gyukatsu cutlets on a serving platter, placing a small bowl of miso dipping sauce on the side. Add a vibrant touch by placing a few cabbage leaves around the cutlets. Serve with chopsticks and a fork for convenience.