Ttukdak Hyung's Steak Katsu
Beef katsu made by drying the meat's surface in an air fryer, then deep-frying until crispy, served with a soft homemade sauce and morning rolls
Ingredients needed 2 servings
Recipe
Cooking tips
- Cooking in the air fryer at 100°C is not meant to cook the meat but to dry the surface moisture, which helps the batter adhere well and makes it crispier when fried—this is a key step.
- The cross-section of the fried steak katsu is juiciest and most delicious when it is at a tender medium state.
- For a special treat, place the steak katsu, egg mayo, pickle, and sauce between a butter-toasted morning roll to make a burger-style sandwich.
Recommended for
- Those who want to enjoy a premium meat fry that is more luxurious and juicier than regular tonkatsu.
- Those who want to experience the professional-level crispiness achieved by combining air fryer drying and oil frying.
- Those who want to plate it with an impressive visual to serve as a main dish for a home party or special occasion.
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