Chicken Katsu layered beef

 

Layered Beef Katsu Recipe (yield: 5-7 servings)

• Ingredients:
• 850 g thinly sliced beef
• 4 clove garlic, chopped
• Pinched of salt
• Pinched of pepper
• 4 pc curly red chili, sliced
• 150 g breadcrumbs / panko (coarse)
• 8 tbsp butter

• Flour's

• Wet Batter:
• 300 g flour
• 90 ml milk
• 3 pc egg
• Pinched of salt
• 2 tsp pepper
• 1 tsp chicken powder (optional)
• 6-7 tbsp water
• Katsu Sauce:
• 6 tbsp tomato sauce
• 4 tbsp worcestershire sauce
• 4 tbsp oyster sauce
• 3 tbsp soy sauce
• 5 tbsp apple puree
• 5 tbsp pineapple puree
• 2 tbsp sugar
• ½ tbsp vinegar, optional
• 5 slice ginger, optional
• 2 clove garlic, optional
• Others:
• Katsu Sauce
• 7 pc cabbage, sliced
• Toasted sesame seeds
• Warm rice
• Green onions, sliced

1. Arrange the sliced beef on top of a piece of plastic wrap. Season with salt and pepper to taste. On the left, layer garlic, sliced chili, butter, and pepper, then roll it up.

2. Dust the surface with flour.

3. Mix together all of the wet batter ingredients.

4. Coat the rolled beef in breadcrumbs after dipping it in the wet batter.

5. Heat the oil to medium-low heat and fry until golden brown.

6. To make the Katsu sauce, combine all of the ingredients in a small saucepan and bring to a boil. Cook until the sauce has thickened.

7. Serve the Layered Beef Katsu with Katsu sauce on the side, as well as sliced cabbage, goma dare, sliced green onions, toasted sesame seeds, and warm rice.