Beef Katsu-Don (Beef Cutlet Bowl)
A spin to the classic katsudon, Beef Katsu-Don is made of sirloin steak. Seasoned with salt and pepper and coated in panko, it is then fried to crisp on the outside and juicy on the inside. Served over a bowl of warm rice with savory beef katsu sauce, this dish is sure to please any appetite.
Ingredients (serves 4):
To Prepare Separately:
For Beef Katsu:
For Beef Katsu Sauce:
For the Rice:
Prepare the cabbage. In a saucepan, add water, salt and bring to a boil over medium heat. Add cabbage and cook for one minute, then drain and set aside.
Prepare the beef katsu (cutlet). Make a few slits on the connective tissue between the meat if any, pound with a meat tenderizer and sprinkle salt and pepper.
Set up three plates for the batter—one with all-purpose flour, one with an egg and milk mixture, and one with panko. Coat each meat with flour, then dip in egg mixture, and finally cover with panko.
Fry the beef katsu. In a pan that is at least 2.5 inches deep, fill with vegetable oil until 1 inch full, and heat over medium heat. When oil is heated to 350ºF, carefully add the cutlet to the pan.
Fry for 1-2 minutes, flip cutlet, and fry for an additional 2-3 minutes or until golden brown. Repeat step to fry the remaining cutlets. Drain oil and set aside.
Make the sauce. Combine all the sauce ingredients in a saucepan and cook over medium heat. Mix well. When the mixture starts simmering, turn heat off.
Arrange the bowls. Fill serving bowls with warm rice. Add cabbage from step 1. Slice beef katsu into bite-size pieces, and place over the rice.
Drizzle sauce from step 5. Enjoy while the katsu is crispy!
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