Beef Katsu-Don (Beef Cutlet Bowl)

Ingredients (serves 4):
To Prepare Separately:

2 cups water
1 tsp. salt
3 large cabbage leaves, cut into bite-size pieces

For Beef Katsu:

4 (approx. 1-1/2 lb. total) beef sirloin tip steak or cut of your preference, 1/2" thick
2/3 tsp. salt
1/2 tsp. black pepper
4 Tbsp. all-purpose flour
4 tsp. milk
1 large egg, beaten
1 cup panko (Japanese bread crumbs)
Vegetable oil, as needed

For Beef Katsu Sauce:

10 oz. beef gravy
4 Tbsp. Worcestershire sauce
2 Tbsp. ketchup
2 Tbsp. soy sauce
2 tsp. sugar
2 Tbsp. butter

For the Rice:

5 cups cooked short or medium grain white (see here) or brown rice (see here)

1

Prepare the cabbage. In a saucepan, add water, salt and bring to a boil over medium heat. Add cabbage and cook for one minute, then drain and set aside.

2

Prepare the beef katsu (cutlet). Make a few slits on the connective tissue between the meat if any, pound with a meat tenderizer and sprinkle salt and pepper.

3

Set up three plates for the batter—one with all-purpose flour, one with an egg and milk mixture, and one with panko. Coat each meat with flour, then dip in egg mixture, and finally cover with panko.

4

Fry the beef katsu. In a pan that is at least 2.5 inches deep, fill with vegetable oil until 1 inch full, and heat over medium heat. When oil is heated to 350ºF, carefully add the cutlet to the pan.

Fry for 1-2 minutes, flip cutlet, and fry for an additional 2-3 minutes or until golden brown. Repeat step to fry the remaining cutlets. Drain oil and set aside.

5

Make the sauce. Combine all the sauce ingredients in a saucepan and cook over medium heat. Mix well. When the mixture starts simmering, turn heat off.

6

Arrange the bowls. Fill serving bowls with warm rice. Add cabbage from step 1. Slice beef katsu into bite-size pieces, and place over the rice.

7

Drizzle sauce from step 5. Enjoy while the katsu is crispy!