How to Make Gyukatsu (Japanese Deep Fried Beef Cutlet Recipe)

Gyukatsu, a delicious Japanese twist on the classic katsu, is a breaded and deep-fried beef cutlet that strikes the perfect balance between crispy texture and juicy, tender meat. Unlike tonkatsu, which is made with pork, gyukatsu uses high-quality beef cuts like sirloin, ribeye, or tenderloin, each offering something different.

Sirloin has just the right amount of fat, making it juicy and packed with flavor, perfect if you like a bit more richness. Ribeye, with its extra marbling, is super tender and wonderfully juicy.

If you’re after something lighter, tenderloin is incredibly soft with less fat, giving you a more delicate, healthier option. If you want something juicy and full of flavor, go for sirloin or ribeye, but if you prefer a tender, leaner cut, tenderloin is a great choice.

If you’re a fan of gyukatsu and want to learn more about using high-quality beef like wagyu (Japanese beef), check out this recipe on how to cook wagyu perfectly for the best flavor and texture!

The secret to making perfect gyukatsu lies in achieving a golden, crunchy panko crust while keeping the inside medium-rare. To do this, heat the oil to around 350°F (175°C) and quickly deep-fry the beef for about 2 to 3 minutes, depending on the thickness of the cut. The goal is to crisp the coating without overcooking the center, so the beef remains tender and juicy. This ensures the crust stays crisp and the beef perfectly cooked inside.

Traditionally, gyukatsu is served sliced into bite-sized pieces with shredded cabbage, miso soup, and rice—often paired with a tangy dipping sauce like tonkatsu sauce or wasabi & soy sauce for an extra kick.

While Tokyo-style gyukatsu typically keeps it simple, there are plenty of fun variations to try. If you like something light, a sprinkle of salt and lemon does the trick. For more flavor, dipping it in daikon oroshi (grated daikon radish) with soy sauce adds a refreshing touch. For something richer, miso or a silky onsen egg (soft-boiled egg) makes it even more satisfying. And if you’re feeling indulgent, some places melt cheese over the crispy beef for an extra layer of flavor.

To keep the crust light and crispy, it’s best to use fresh panko breadcrumbs and avoid overcrowding the fry pan, as this can lower the oil temperature and make the breading soggy.

If you’ve never tried gyukatsu before, it’s a must for anyone who loves Japanese cuisine or wants to enjoy steak in a new way. Whether you stick to a traditional recipe or get creative with your own twist, experimenting with gyukatsu is a fun and rewarding experience, so give it a try!