When I visited Japan, one of my absolute favorite meals was gyukatsu—specifically from Gyukatsu Motomura. The beef was tender, the crust was thin and crispy, and dipping it into different sauces while it was still sizzling felt like a little ceremony every time. They use wagyu, which is incredible, but I wanted to recreate it at home with something a little more affordable—so I used ribeye. I also paired it with curry udon, just because the combo felt comforting and nostalgic.
This recipe was just for fun—I kind of came up with it on the fly after watching this video showing how a restaurant makes their gyukatsu. So if you’re looking for exact measurements… I didn’t use many. But I’ll walk you through how I eyeballed it!
What is Gyukatsu?
Gyukatsu is a Japanese-style breaded and deep-fried beef cutlet—essentially the beef version of tonkatsu (which is made with pork). What makes gyukatsu so unique is that the meat is typically served rare on the inside, with only the outside lightly fried to achieve a crisp, golden crust.
At many gyukatsu restaurants in Japan, like the popular Gyukatsu Motomura, the cutlet is served sliced and slightly undercooked. You’re given a personal hot stone at the table so you can sear each piece to your liking as you eat. That gives you full control over how rare or well-done your beef is—and also makes it a fun, interactive dining experience. I wanted to bring a bit of that experience home with this recipe!
Wet Batter for Gyukatsu
This part was totally based on feel—I watched the consistency of the batter in the YouTube video and just went from there. I started by cracking 2 eggs into a bowl, then mixing in all-purpose flour until it formed a thick paste. From there, I slowly whisked in water until the batter was a little thinner than pancake batter—enough to coat the steak without dripping off too much.
I’ve also seen gyukatsu made more traditionally, where the beef is just dipped in beaten eggs before panko, like with tonkatsu. You could totally do that instead if that feels easier!
Panko Tips
One thing I noticed in Japan is that gyukatsu usually has a super thin, uniform layer of breading—not the big, chunky panko bits we often see here. To get closer to that style, I’d recommend crushing the panko between your hands before coating the meat. It helps break down the larger flakes and gives you a smoother coating. I skipped that step, so mine came out more like a traditional tonkatsu crust—still crispy and delicious, just a different texture.
Gyukatsu & Curry Udon
Description
Inspired by my trip to Japan, this gyukatsu and curry udon recipe recreates the iconic crispy-on-the-outside, rare-on-the-inside beef cutlet served at restaurants like Gyukatsu Motomura, paired with a cozy, flavorful Japanese curry udon. It’s a comforting and impressive combo that’s surprisingly easy to make at home.
Ingredients
For Gyukatsu
For Udon Curry
Instructions
Make the Gyukatsu
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Crush your panko breadcrumbs with your hands to break up any large chunks, then pour into a bowl and set aside.
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Season your steaks with salt and pepper.
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Crack 2 eggs into a bowl, add all-purpose flour, and mix until a thick paste forms.
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Gradually whisk in water until the batter is slightly thinner than pancake batter.
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Heat oil to 350°F.
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Dunk each steak into the batter, coat it fully in panko, then fry until golden and crisp. Don’t overcook—it should still be red inside!
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Let it rest for a few minutes, then slice thinly.
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To serve, I used this mini portable grill from amazon https://www.amazon.com/dp/B09L3SH2Y7?ref=ppx_pop_mob_ap_share
Make the Curry Udon
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Cook your udon noodles in boiling water according to the package, then drain and set aside.
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Dissolve the hondashi in 8 cups of water and set aside.
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In a pot over medium heat, add a little oil and sauté the onions until soft.
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Add the thinly sliced beef and cook it through.
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Pour in the dashi stock, mirin, soy sauce, and sugar. Let it come to a boil.
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Place your curry cubes in a strainer and submerge it in the broth, letting them dissolve completely.
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Slowly stream in your beaten eggs while stirring gently, then lower the heat.
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Plate your noodles, pour over the curry broth with beef and egg, and top with chopped green onions.
