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Beef Katsu with Tonkatsu glaze

Thick-Cut Beef Katsu with Tonkatsu Glaze

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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course
Cuisine Japanese
Servings 4

Equipment

  • Heavy skillet or deep fryer A cast iron skillet is perfect for heat retention. If you have a deep fryer, even better.
  • Tongs or Chopsticks To flip and retrieve the cutlets safely from hot oil.
  • Wire rack with tray underneath Helps keep the crust crispy after frying.
  • Meat thermometer (optional) Great for checking internal temperature if you want your beef perfectly medium-rare.
  • Plastic wrap and meat mallet (optional) If your beef isn’t even, pound it gently to ensure uniform cooking.
  • Mixing bowls For dredging stations and making the tonkatsu glaze.
  • Small saucepan To simmer and thicken the glaze.

Ingredients
  

For the Beef Katsu

  • 1.5 lbs thick-cut beef sirloin or ribeye steaks about 1.5 inches thick
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 2 cups panko breadcrumbs Japanese style breadcrumbs
  • Neutral oil for deep frying like canola or vegetable

For the Tonkatsu Glaze

  • 1/2 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sugar
  • 1 tsp Dijon mustard

Optional: 1 tsp oyster sauce for added depth

For Serving

  • Steamed white rice or shredded cabbage
  • Pickled daikon or red ginger
  • Lemon wedges

Instructions
 

Prepare the Beef

  1. Start with high-quality thick-cut steaks. Trim excess fat but leave a little for flavor. Pat dry with paper towels. Season each side generously with salt and pepper.
  2. Let the beef sit at room temperature for 10–15 minutes—this ensures even cooking and helps the seasoning penetrate the meat.

Set Up the Dredging Station

  1. Arrange three shallow bowls or trays:
  2. One with flour.
  3. One with beaten eggs mixed with a tablespoon of water.
  4. One with panko breadcrumbs.
  5. Dust each steak lightly in flour, dip into the egg wash, then coat in panko breadcrumbs. Press the crumbs firmly so they adhere well.

Pro Tip: Double-coating is optional for extra crunch. Just repeat the egg and panko steps.

    Make the Tonkatsu Glaze

    1. While the beef rests, combine all glaze ingredients in a small saucepan over medium heat. Simmer for about 5–7 minutes, stirring frequently until thickened to a syrupy consistency. Set aside to cool slightly.
    2. This sauce is similar to classic katsu sauce but homemade and customizable. You can make it sweeter, tangier, or even add a chili kick.

    Fry the Beef Katsu

    1. Heat about 2 inches of oil in a heavy-bottomed skillet or deep fryer to 340–350°F (170–175°C). Carefully lower the breaded steaks into the oil. Don’t overcrowd the pan—work in batches if needed.
    2. Fry for about 3–4 minutes per side. For medium-rare, pull the steak out once it reaches 130–135°F internally. The exterior should be deep golden brown and crisp.
    3. Let the beef rest on a wire rack for 5 minutes before slicing.

    Slice and Glaze

    1. Slice the katsu against the grain into 3/4-inch thick strips. Drizzle the tonkatsu glaze generously over the top or serve it on the side for dipping.