Gyukatsu is a modern Japanese dish that puts an innovative spin on the classic tonkatsu, featuring a breaded and deep-fried beef cutlet served rare to medium-rare instead of the traditional pork.

This dish gained popularity in Tokyo during the 2010s as restaurants began experimenting with serving high-quality beef in new ways. The concept combines the crispy exterior of Japanese katsu with the Japanese appreciation for rare beef, seen in dishes like tataki.

The preparation requires careful attention to detail - premium beef tenderloin is coated in flour, beaten egg, and light, airy panko breadcrumbs. The cutlet is then flash-fried at a high temperature to achieve a golden-brown crust while maintaining a rare center, similar to a beef steak.

While the traditional preparation is fairly standardized, some restaurants offer variations in the beef's doneness level or provide different dipping sauces beyond the standard tonkatsu sauce. Some establishments serve it with unique condiments like wasabi, garlic chips, or special steak sauces.

In Japan, gyukatsu is typically served as a set meal with shredded cabbage, rice, miso soup, and various small side dishes. Many restaurants provide a small stone grill at the table, allowing diners to further cook pieces of the beef to their preferred doneness.

Food lovers should note that while gyukatsu is a delicious indulgence, it's relatively high in calories due to the deep-frying process. The rare beef preparation also means that those who are uncomfortable with undercooked meat should request a more well-done version. The dish is best enjoyed at reputable establishments that source high-quality beef to ensure food safety.