Ribeye Cap Katsu & Japanese Curry
Author
Dalyah & Guy from Birdeye
Servings
3
Prep Time
25 minutes
Cook Time
30 minutes
Protein
40g/serving
Crispy, juicy, and comforting - this Ribeye Katsu and Japanese Curry take classic comfort food to the next level. The Ribeye cap is rich in marbling and tenderness, making it the perfect cut to fry until golden. It's everything you love about steak and katsu in one bite - crispy on the outside, melt-in-your-mouth tender inside, and perfect with a side of rice.
Ingredients
Ribeye Katsu
-
SRF Gold® Rolled Cap of Ribeye 6 oz, cut into 3 smaller pieces
- 1 egg
- 1 tablespoon of soy sauce
- 1 cup of panko
- 1/2 cup of flour
- salt and pepper
- dealer's choice of frying oil (we use avocado oil)
Japanese Curry
- 2 tablespoons of butter
- 1 cup of smally diced onions
- 1 cup of smally diced carrots
- 1 tablespoon of ginger
- 1 tablespoon of garlic
- 1 tablespoon of flour
- 1 tablespoon of Japanese curry powder
- 1 cup of veg broth
- 1 tablespoon of gochujang paste
Directions
Prepare the Curry
In a medium saucepan, melt the butter over medium heat.
Add the onions and carrots and cook, stirring occasionally, until the vegetables are softened and lightly caramelized, about 8 to 10 minutes.
Add the ginger and garlic and cook for another 1 to 2 minutes until fragrant.
Sprinkle in the flour and curry powder, stirring to form a paste. Cook for 1 to 2 min.
Slowly whisk in the broth until smooth, then stir in the gochujang paste.
Reduce the heat and simmer gently for 10 to 15 minutes, stirring occasionally, until thickened and rich in flavor.
For a smoother sauce, blend with an immersion blender; for a rustic texture, leave it as is. Keep warm until ready to serve.
Prepare the Katsu
Season the ribeye pieces on both sides with salt and pepper.
In a shallow bowl, whisk together the beaten egg and soy sauce.
Set up a dredging station with three bowls: one with flour, one with the egg mixture, and one with panko.
Dredge each piece of ribeye in flour, shaking off the excess, then dip into the egg mixture, and finally coat generously with panko, pressing lightly to adhere.
Pour about 1 inch of oil into a heavy skillet or saucepan and heat over medium-high heat until the oil reaches 350°F.
Fry the ribeye pieces for about 1½ minutes per side, or until golden brown and crisp on the outside but still medium-rare inside.
Transfer to a wire rack or paper towel–lined tray to rest for 2 to 3 minutes before slicing.
Plate with the Japanese curry first topped with your katsu and finished with a pinch of faky salt.
Recipe Note
Author Bio
Private chefs and founders of Birdeye, Dalyah and Guy share a passion for developing vibrant, ingredient-driven menus inspired by their travels and time spent exploring farmers' markets. Their love for hosting shines through in everything they do, from intimate dinner parties to relaxed gatherings with friends and family.