Beef Katsu with Japanese Curry
- Prep time 20Min
- Cook time 45Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Rump
- Serves 2
The first time I tried Gyukatsu Curry was at Wagyu One restaurant in Melbourne, and it’s stayed on my mind ever since. A key tip for this dish lies in the meat; here, I use Australian Black Angus rump cap to ensure the beef stays tender and juicy after frying, with a delicious beef flavor. (created by Culinary Frank)
Ingredients
- Drump - 150g
- Flour, breadcrumbs, egg for coating
- Japanese curry powder - 50g
- Flour - 150g
- Unsalted butter - 200g
- Chicken broth - 1L
Method
-
Tenderize the beef until thin, then coat it in flour, beaten egg, and breadcrumbs. Set aside.
-
In a pot, melt unsalted butter, then add flour and curry powder. Stir constantly until the mixture has a biscuit-like aroma. Gradually add chicken broth, stirring continuously until the sauce thickens. Season with salt, pepper, sugar, soy sauce, and Worcestershire sauce.
-
Fry the beef katsu at 170°C (340°F) until golden brown on both sides.
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Plate rice, pour the curry sauce over it, place the beef katsu on top, and garnish with spring onions, a touch of yellow mustard, and pink pickled ginger on the side.
