Katsu Steak Poutine
A Katsu variation on the French Canadian dish. With the addition of fried egg, steak and togarashi spiced fries.
Beef
Ingredients
Katsu Steak Poutine
−
+
£109.17
For the Katsu fries:
Sirloin steak
/g
750.0 g
0%
Unsalted butter
/g
20.0 g
0%
Vegetable oil
/ml
30.0 ml
0%
Seasoning (salt+pepper)
/g
5.0 g
0%
Fresh chips (deep fried)
/kg
1.5 kg
0%
Togarashi
/g
15.0 g
0%
Knorr Professional Blue Dragon Katsu Sauce 2.2L
/ml
750.0 ml
0%
To finish:
Red Chillies
/g
50.0 g
0%
Coriander
/g
20.0 g
0%
Egg
/pc
10.0 pc
0%
/
For the Katsu fries:
-
Sirloin steak 750.0 g
-
Unsalted butter 20.0 g
-
Vegetable oil 30.0 ml
-
Seasoning (salt+pepper) 5.0 g
-
Fresh chips (deep fried) 1.5 kg
-
Togarashi 15.0 g
To finish:
-
Red Chillies 50.0 g
-
Coriander 20.0 g
-
Egg 10.0 pc
Preparation
-
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.
-
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.
