You will need
For the katsu sauce:
Worcestershire sauce 2 tbsp
Soy sauce (preferably Yamasa) 15 tbsp
Mirin 1 tbsp
Sugar 1 tbsp
Dijon mustard 1 tsp
Garlic powder ¼ tsp
For the beer katsu:
Minced beef 250g
Red onion ½
Soy sauce (preferably Yamasa) 1 tbsp
Sake 1 tbsp
Sea salt 2g
Coarse black pepper 2g
Small white cabbage ¼
For the panko coating:
Panko breadcrumbs 100g
Flour 2 tbsp
- For the Katsu sauce: combine all the ingredients in a bowl and mix well. Store in the fridge until needed.
- For the beef katsu: Grate the onion and carrot into a deep bowl and add the minced beef. Continue to add the remaining ingredients to the bowl and mix well until all the ingredients are fully combined.
- Divide the mix into six even sized balls and chill in the fridge for 30 minutes.
- Remove from the fridge and shape into flat ovals approximately 1cm thick and chill again in the fridge.
- For the panko coating: Beat the eggs into a bowl. Place the flour and panko crumbs into separate bowls and line them up in this order: flour, eggs then panko crumbs. Dip the beef katsu into the flour, then the eggs, and coat in the panko crumbs. Chef’s tip: use different hands for the flour and eggs so you don’t get katsu’d hands.
- Leave in the fridge until ready to cook. Shallow fry over a medium heat for approximately 2-3 minutes on each side until golden brown and juices run clear from the meat.
- Cut into five pieces and serve with shredded white cabbage and a drizzle of the katsu sauce.