Gyukatsu (Japanese Beef Steak Cutlet)

Stab 360 g beef steak with a clean fork on both sides, dry with kitchen paper and sprinkle each side with a pinch of salt and pepper.

Place 2 dried bay leaves, 2 stalks fresh rosemary and 4 stalks fresh dill on the top.

Spread half of the grated onion over the bottom of a container, place the steak on top and then cover the top with the other half. Cover with a lid or plastic wrap and store in a cool place for 30 minutes. (Preferably, not a refrigerator as this slows down the tenderisation process.)

Mix 2 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp mirin, 1 tbsp red wine, 1 tsp ginger paste and 1 tsp garlic paste in a small saucepan. Place on a medium heat and bring to a boil, allow to bubble for 1 minute and then remove from the heat. Set aside for later.

Once 30 minutes have passed, start heating your oil to 180 °C (356 °F). While you wait, scrape the grated onion and herbs off of the steak. Wash the surface with cold running water and then pat dry with a paper towel.

Coat the steak with a thin layer of 4 tbsp all-purpose flour all over.

Whisk 1 egg with 1 tbsp milk and 1 tsp cooking oil until smooth, then coat the steak.

Finally, coat the steak with a generous layer of 100 g panko breadcrumbs. Gently press them down with your palm to secure them.

Once the oil is preheated, deep fry steak for 1 minute and a half, turning it over halfway through. In other words, 45 seconds on each side. (For medium rare, you can increase this to one minute on each side, 2 minutes in total.)

Transfer to a wire rack and allow to rest for 3 minutes. Cut into strips, approx 1.5cm thick (1/2 inch).

Serve with dipping sauce (or wasabi/salt) and enjoy!