lunchJapanesemedium

Gyukatsu Sando (Beef Katsu Sandwich)

Name: Gyukatsu Sando (Beef Katsu Sandwich)
Prep time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 pieces (120g each) Beef sirloin; 4 slices Milk bread; 60 g Panko; 1 large Egg; 30 g Flour; 60 g Cabbage; 3 tbsp Tonkatsu sauce; 1 tsp Mustard; 1 sheet Nori sheet; 30 ml Vegetable oil (absorbed during frying)

Japan's crispy beef cutlet sandwich: a panko-crusted steak fried until the crust is golden but the middle stays juicy and rare, stacked on pillowy milk bread with tangy tonkatsu sauce and a smear of mustard. Finished with flaky salt and nori.

From Nutrola's curated recipe library

25 min2 servings

Nutrition Facts (per serving)

Values are per serving

751Cal

38 g

Protein

69 g

Carbs

35 g

Fat

Ingredients

Beef sirloin
2 pieces (120g each)
420 Cal
Milk bread
4 slices
320 Cal
Panko
60 g
222 Cal
Egg
1 large
70 Cal
Flour
30 g
109 Cal
Cabbage
60 g
15 Cal
Tonkatsu sauce
3 tbsp
72 Cal
Mustard
1 tsp
3 Cal
Nori sheet
1 sheet
5 Cal
Vegetable oil (absorbed during frying)
30 ml
265 Cal

Instructions

1
Pat the beef dry and season with salt. Dredge in flour, dip in beaten egg, then coat fully in panko.
2
Deep-fry at 180°C for 1–2 minutes per side, just until the crust is deep golden and the inside stays rare. Rest on a rack.
3
Finely shred the cabbage.
4
Spread mustard and tonkatsu sauce on the milk bread.
5
Stack the beef cutlet and cabbage, close the sandwich, and slice in half. Finish with flaky sea salt and nori.

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