Main ingredients
Pork neckButton mushroomsFlourEggBreadcrumbsDemi-glace sauceKetchupButterMinced garlicGingerParmigiano Reggiano cheese
Jang Ho-jun's Button Mushroom Geumkatsu
A reinterpretation of the truffle geumkatsu from the Black and White Chef restaurant mission, this premium katsu features thick pork neck steak cooked sous vide to lock in juices, topped with raw button mushrooms for an exquisite flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- Since the inside is already perfectly cooked sous vide, the key is to fry quickly at high heat (180–190°C) just to color the surface.
- Adding a bit of minced ginger to the sauce helps cut through the heavy richness of the demi-glace and pairs excellently with the katsu.
- Using Iberico pork neck ensures evenly distributed fat marbling like beef, resulting in even more tender and flavorful meat after sous vide.
- Thinly sliced raw button mushrooms placed directly on the katsu release a subtle, luxurious mushroom aroma comparable to truffle.
Recommended for
- Those who want to make a thick, juicy premium katsu at home.
- Those who want to experience a Black and White Chef restaurant mission menu in a homemade style.
- Those preparing a heartfelt party dish using sous vide cooking techniques.
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