2 beef sirloin or tenderloin steaks (½ lb each, about 1” thick), room temperature
Kosher salt and freshly ground black pepper
Cake flour (or all-purpose flour)
1 large egg, beaten
2 cups (500 ml) vegetable oil
Season steaks by rubbing salt and pepper. Dredge the steaks in flour, dip in egg and coat with panko breadcrumbs.
Pour vegetable oil in the pan and heat over medium-high heat for about 5 minutes. Gently stir the oil and measure the oil temperature using a thermometer. Once the oil reaches 390°F (200°C), carefully drop the steaks in the oil.
Deep-fry for about 2 minutes and gently flip the steak over and fry for another minute. Once you start to hear popping sounds, remove from the pan. Place on paper towels to remove excess oil and set aside for 3 minutes. Slice into 1” strips and serve with sauce.
If a thermometer is not available, sprinkle a pinch of panko in the pan. If the panko sinks and then immediately floats back to the surface, that’s how you know the oil is hot and ready.
Serve with shredded cabbage, tonkatsu sauce, mustard, and/or karashi mustard. Also goes well with wasabi and soy sauce or yuzu kosho.
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