Steak katsu with wasabi cole slaw

Name: Steak katsu with wasabi cole slaw
Prep time: 20 min
Cook time: 20 min
Ingredients: 250 g Beiried; 100 g Panko; 2 Eier; 100 g Mehl; Weißkraut; 1 Karotte; 1-2 TL Wasabipulver; 4-5 EL Japanische Mayonnaise; 1 EL Yuzusaft; Öl (zum Frittieren); Tonkatsu Sauce

Rezeptfoto Katsu mit Wasabi Cole Slaw. Dipping Soße daneben, alles auf einem schwarzen Teller auf grauem Untergrund.

Steak katsu with wasabi cole slaw

Japan

Prep Time 20

Cook Time 20

2 Persons

Ingredients

250 g Beiried
100 g Panko
2 Eggs
100 g Flour
White cabbage
1 Carrot
1-2 TL Wasabi powder
4-5 EL Japanese mayonnaise
1 EL Yuzu juice
Oil for deep-frying
Tonkatsu sauce

Instructions

For the cole slaw, cut the white cabbage into very thin strips. Cut the carrot into thin strips as well. Mix the wasabi powder with a little water and mix with the mayonnaise, yuzu juice and a little salt. Mix the cabbage well with the dressing and leave to stand.
Prepare a breading line, i.e. prepare one container with flour, one with beaten egg and one with panko breadcrumbs.
Lightly salt the steak and first dredge in flour and pat lightly. Then turn in the egg and leave to drain a little. Finally, place in the breadcrumbs and turn in them with a clean hand or cooking tweezers. Press the breadcrumbs down a little. Repeat the whole breading process.
Fry the breaded steak in hot oil at 160-180°C. As soon as the panko breadcrumbs take on a light colour and are crispy, the steak is also perfectly cooked medium on the inside.
Drain on kitchen paper or a wire rack and cut diagonally into thick slices. Serve with wasabi cole slaw and Tonkatsu sauce serve.