Ingredients:

  • 10 oz (280g) beef sirloin or ribeye steak, about 1-inch thick
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (60g) all-purpose flour
  • 1 large egg, beaten
  • 1 cup (90g) panko breadcrumbs (Japanese-style breadcrumbs)
  • Vegetable oil for frying (about 1 inch depth in pan)
  • Finely shredded cabbage (about 1 cup per person)
  • Cooked Japanese short-grain rice (optional)
  • Tonkatsu sauce or ponzu sauce
  • Lemon wedges (optional)

Instructions:

  1. Pat the steak dry with paper towels and season both sides evenly with salt and pepper.
  2. Set up breading station with flour in one dish, beaten egg in a second, and panko breadcrumbs in a third.
  3. Lightly coat the steak in flour, shaking off excess, then dip into the beaten egg and finally dredge in panko breadcrumbs, pressing gently to adhere.
  4. Pour vegetable oil into a pan to about 1 inch depth and heat on medium-high to 350°F (175°C) or until a breadcrumb bubbles vigorously.
  5. Carefully place the breaded beef in hot oil and fry about 1.5 to 2 minutes per side for medium-rare, turning once carefully.
  6. Transfer fried gyukatsu to a paper towel-lined plate to drain excess oil and rest for 3-5 minutes to allow juices to redistribute.
  7. Slice gyukatsu into 1/2 inch pieces across the grain and serve with shredded cabbage, lemon wedges, and dipping sauces like tonkatsu or ponzu.