Gyukatsu recipe (fried beef cutlet)

Have you heard of “tonkatsu” or “katsu“? Tonkatsu is a fried pork cutlet and is one of the more well-known Japanese foods. However, gyukatsu is the sister dish to tonkatsu and dare I say the better one… Gyu means beef in Japanese, and katsu means cutlet. Gyukatsu has become increasingly popular in Japan in recent years. If you prefer beef over pork, this dish is the one for you. 

Ingredients

• 1 lb beef of choice (ribeye, wagyu, sirloin, flank)—I like using ribeye because it is a fatter cut of meat. Using high-quality beef is important as the taste will depend heavily on it. I would also go for a thinner cut of meat (about half an inch in thickness). Katsu will cook faster, and it will ensure an optimal crunchy panko-to-beef ratio. 
• Salt and pepper – this is for taste only
• 1 tbsp flour – flour allows the egg to bind to the beef 
• 1 egg – the egg allows the bread crumbs to stick to the beef
• 5 tbsp panko bread crumbs—I use Japanese panko bread crumbs to give the katsu a nice, crunchy texture. If you can’t find that, you can use regular American bread crumbs; however, make sure they are unflavored. 
• 3 cups neutral-flavor oil (e.g., canola or vegetable oil)—Use neutral-flavor oil so it doesn’t interrupt the flavor of the beef. I am using canola oil. 

Sauce options

• Tonkatsu sauce is a popular option for most fried Japanese foods. Although the name says tonkatsu, which means pork cutlet, I like it on fried foods, eggs, rice, etc. It is known to be the Japanese version of Worcestershire sauce.
• Soy sauce – soy sauce is a good option if you don’t like to add any sweetness to the dish, as tonkatsu sauce is a sweet and savory sauce.
• Wasabi – wasabi helps cut through the gresiness of the dish and is a good option to pair with soy sauce or salt. Wasabi is often compared to horseradish as it has a little kick, but be careful not to overuse it, as the spiciness can get to your nose!
• Salt – I sometimes like to keep the dish simple and taste the flavors of the beef with salt 

Gyukatsu in Japan

There is a popular gyukatsu spot in Japan called Gyukatsu Motomura, where this recipe is highly influenced. They serve rare beef katsu that you can grill over individual hot stones and cook to your liking. If you have a hot stone, you can recreate this dish even better. However, if you make it at home, you can deep fry the beef to your liking, so there is no need for a hot stone! 

Gyukatsu Motomura also serves its meal with miso soup, shredded cabbage, mountain yam or yamaimo, salted pollack roe or tarako, and a few pickled side dishes. Gyukatsu is served with a dipping sauce or a side of wasabi. I love being able to alternate between the sauces for a different flavor. I like eating it with tonkatsu sauce or wasabi and salt to help cut the greasiness. Below is the photo of my meal from Gyukatsu Motomura, which I got in Japan in 2024.