Katsu Steak Poutine – recipe | Unilever Food Solutions UK

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For the Katsu fries:

To finish:

  • Red Chillies 50 g
  • Coriander 20 g
  1. For the Katsu fries:

    • Finely slice the chilli.
    • Trim and cut the sirloin steaks into 10 portions.
    • Season the steaks and pan fry in the butter until medium rare.
    • Fry the chips at 180c then toss in half of the togarashi spices and season.
    • Fry the eggs in vegetable oil and sprinkle with rest Togarashi.
    • Heat the Knorr Blue Dragon Katsu Sauce then place into a squeezy bottle for service.
  2. To finish:

    • Place the chips in the dish then top with a fried egg.
    • Add the sauce across the chips and egg then slice the steak and place on top.
    • Top with slices of chilli and chopped coriander.