About the Recipe
Beef was once so expensive in Japan that it was reserved for very special occasions - birthdays, anniversaries - that sort of event. Fast forward to today and beef is still not cheap in Japan but affordable enough that you can spoil yourself once in a while with a dish like this ribeye steak katsu.
Ingredients
2 ribeye steaks (around 250g each)
1 tsp garlic powder
1/2 tsp pepper
1/2 salt
40g plain flour
1 egg
60g panko breadcrumbs
veg oil for deep frying
some kitchen paper
some bulldog sauce & tomato ketchup (or you might prefer mustard…)
Preparation
season both sides of the steaks with the garlic powder, pepper & salt
beat the egg and set aside
coat the beef with the flour, dip in the beaten egg and coat well with the panko
heat 2cm of vegetable oil to 180’C in a pan and deep fry the katsu for 3-4 mins turning a couple of times
(the cooking time will vary depending on how you like your steak but keep an eye on the colour of the panko as you don't want it to burn)
serve with some salad
drizzle the katsu with the brown sauce / ketchup / mustard