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Gyukatsu with Miyazakigyu Wagyu Strip and a Miso Dipping Sauce

Gyukatsu with Miyazakigyu Wagyu Strip and a Toasted Sesame Miso Dipping Sauce

Prep Time: 45 Minutes
Cook Time: 10 Minutes
Servings: 4
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 Double 8 Cattle Company Miyazakigyu Wagyu Strip Steak (cut into 4 equal-size pieces)
  • 1 CUP Panko Bread Crumbs
  • 2 Eggs (beaten)
  • 1 CUP Cake Flour
  • 1 TSP Kosher Salt
  • 1/4 TSP Black Pepper
  • 1/2 TSP Garlic Powder
  • 2 CUP Grapeseed Oil (for pan frying)
  • 3 CUP Shredded Savoy Cabbage
Toasted Sesame Miso Sauce 
  • 2 TBSP Toasted Sesame Seeds
  • 2 TBSP White Miso Paste
  • 2 TBSP Rice Wine Vinegar
  • 1 TBSP Sake
  • 1 TBSP Mirin


        • Stainless Steel Saute Pan
        • Blender
        • Wire Cooling Rack
        • Very Sharp Knife


        Take the Miyazakigyu Wagyu strip steak out of the freezer, and place it in the refrigerator 24 hours before making this recipe.

        One hour before cooking, bring the steak out of the refrigerator, remove it from the packaging, and allow it to come to room temperature.


        Place the toasted sesame seeds, white miso paste, rice wine vinegar, sake, and mirin in a blender.

        Blend until smooth, and slowly add in the olive oil until emulsified.

        Pour the sauce into a small bowl, and cover until ready to serve.


        Heat the grapeseed oil in a medium stainless steel saute pan over medium heat.

        When the oil is hot enough, between 360°F and 380°F, you should be able to sprinkle a pinch of panko in the pan and it will “dance” around and start to brown. That’s how you know the pan is hot and ready.

        While the oil is heating, cut your Miyazakigyu Wagyu strip into 4 equal-size pieces.

        Set up three pie pans as follows. Pan 1: cake flour, kosher salt, black pepper, and garlic powder. Pan 2: beaten eggs. Pan 3: panko bread crumbs.

        Season the four steak pieces with kosher salt and freshly ground black pepper.

        Take your first Wagyu steak piece, and dredge it in the flour. Coat well.

        Then, place the same piece in the beaten egg mixture, again coating well.

        Lastly, place the same piece in the dish with the pank bread crumbs. Make sure that the steak is fully coated with the panko.

        Repeat the process with the remaining three pieces of steak.


        Now that the oil in the pan is hot (between 360°F and 380°F), carefully add in 2 of the steak pieces.

        Pan fry the steak pieces for about 1 minute, or until they are a nice amber-gold color.

        Carefully flip over the steak pieces, and fry on the other side for 1 minute (until it is a nice amber-gold color). This amount of time will produce a medium-rare finish.

        Remove the fried steak pieces from the oil, and place them on a wire rack to rest for 10 minutes.
        Repeat the process with the remaining two pieces of Miyazakigyu Wagyu strip steak.


        Once the Gyukatsu has rested, use a very sharp knife to carefully cut the steak into half-inch slices (Note: Use the knife like a saw to cut through, while trying not to put press down too hard, as this will cause the breading to come off).

        Place the gyukatsu on the shredded savoy cabbage. Serve with the toasted sesame miso dipping sauce.


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