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.

Z kolekcji przepisów Nutrola

25 min2 porcji

Wartości odżywcze (na porcję)

Wartości na porcję

751Kcal

38 g

Białko

69 g

Węglowodany

35 g

Tłuszcz

Składniki

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

Instrukcje

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.

Część aplikacji Nutrola do śledzenia odżywiania z AI — każdy przepis ma zweryfikowane makra, zaloguj jednym dotknięciem.

Śledź każdy posiłek z Nutrola

Zapisz ten przepis w kilka sekund dzięki skanowaniu zdjęć AI.