Main ingredients
Beef chuck flap tailFlourEggPanko breadcrumbsCabbageMayonnaiseOlive oilSoy sauceHoneyLemon juiceButter
Ttukdak Hyung's Beef Chuck Flap Tail Gyukatsu
Homemade gyukatsu made by drying out the moisture of cost-effective steak-cut beef chuck flap tail in an air fryer and then frying only the surface until crispy.
Ingredients needed 2 servings
Recipe
Cooking tips
- The 100-degree low-temperature air fryer step is a key tip not for cooking the meat, but for evaporating moisture. This process prevents the batter from separating or becoming soggy due to meat juices leaking out during frying.
- Even if you are concerned about the unique sinewy part in the center of the beef chuck flap tail, after going through this cooking process and slicing it thinly, then grilling it in butter, it will transform into a chewy and tender texture rather than being tough.
Recommended for
- Those who want to enjoy the unique personal mini-grill experience of a Japanese restaurant at home with a home party atmosphere.
- Those who want to try a differentiated crispy yet moist fried dish using the cost-effective beef chuck flap tail cut.
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