Short Rib Katsu w/ Ponzu Radish Dip
Ingredients
1 inch maximum thick short rib (other dimensions is up to you)
2 cups of freshly grated panko dried for more than 2 hours
2 inches of grated daikon
2 tbps of pon shabu sauce
1/2 cup of Japanese rice
1 egg
1 cup of rice flour
Large amount of oil for frying
Salt to taste
Steps: Fresh Panko or Store-bought?
Buy some white bread and remove the crust. Throw the whole loaf into the fridge for a couple of hours so it freezes and is easy to grate on a grater with larger holes.
Grate your bread.
It does make a difference!
Steps: Short-rib
Prepare the meat by cutting them in pieces that you want with 1 inch thickness. Make cuts on your meat (but not too deep) to break the muscles. Tenderize your meat either with a meat tenderizer if you are fancy or use the dull side of your knife. Salt the meat BUT NEVER PEPPER IT.
On a pan, put 1 tbsp of oil and put on medium high heat. Put the meat on to the pan (you will hear the shahhhh sound). 1 minute on each side and remove the short rib. Pat it dry.
Put oil in a pot. Do not turn on the heat yet.
Beat the egg in one tray, put flour in another, and freshly grated panko on another one. This recipe does not require a lot of ingredients but a lot of kitchen equipment.
Coat your meat with flour then egg then panko. Do it once on each tray but make sure you generously mask the whole meat like you’re taking it on a spa day.
Turn pot to high heat and place your raw beef-katsu. This technique is called cold frying. You can read it here with the help of google translate. I adjusted the technique a bit!
Once temperature hits between 170f or 180f, take the short-rib out and repeat step 4 again but with a lighter coating and put the bad boy back into the pot. We are double frying now!
Once the crust is golden brown to your liking of texture, take it out and rest the beef. It is now ready to serve!
Steps: Ponzu Daikon
Grate your daikon into a small bowl.
Add pon shabu sauce.
Fresh grate your daikonS!
