Name: American Beef Sirloin Beef Cutlet with Red Wine & Hatcho Miso Sauce
Cuisine: 洋食
Ingredients: American beef sirloin: 200g; Salt: to taste; Pepper: to taste; Panko breadcrumbs: to taste; Frying oil: to taste; [Batter] Egg: 1; [Batter] Flour: 3 tbsp; [Batter] Water: 1.5 tbsp; [Sauce] Red wine: 80ml; [Sauce] Hatcho miso: 15g (1 tbsp); [Sauce] Honey: 15g (1 tbsp); [Sauce] Tomato paste (7x concentrated): 15g (1 tbsp); [Sauce] Butter: 5g (1 tsp); [Sauce] Fresh tomato (diced): to taste; [Broccoli Salad] Broccoli: 100g; [Broccoli Salad] Mayonnaise: 1 tbsp; [Broccoli Salad] Whole-grain mustard: 2 tbsp

About "American Beef Sirloin Beef Cutlet with Red Wine & Hatcho Miso Sauce"

Chef Yusuke Goto of Ebisu AMOUR introduces a beef cutlet (bifukatsu) using 200g of American beef sirloin. The meat is scored in a grid pattern for tenderness, coated in a batter to ensure the breadcrumbs stick, and flash-fried at a high temperature of 180°C (350°F) for 2 to 3 minutes, allowing residual heat to cook it to a perfect medium-rare. The fusion sauce features a base of Hatcho miso, tomato paste, honey, and red wine, finished with fresh tomatoes and butter. It is served with a side of broccoli salad tossed in mayonnaise and whole-grain mustard. Chef Masahiro Kasahara of Sanpi Ryoron joins as a guest, sharing professional tips on handling miso.

Video Timestamps

Tips for Making "American Beef Sirloin Beef Cutlet with Red Wine & Hatcho Miso Sauce"

Prep
- Scoring both sides of the sirloin in a grid pattern makes the meat feel tenderer and significantly easier to bite through.
Prep
- Frying the meat while it is still slightly cold, rather than bringing it to room temperature, prevents overcooking and yields a beautiful rare finish.
Breading
- Using a batter (egg, flour, and water) helps the breading stick firmly to the meat. Wipe off any moisture from the meat with a paper towel before dipping it in the batter and then coating it with panko.
Heat control
- Set the oil temperature to a high 180°C (350°F) and flash-fry for 2 to 3 minutes before removing immediately. Frying for too long will overcook the inside and make the meat tough.
Heat control
- Let the meat rest on a wire rack after frying. The residual heat will gently travel to the center, resulting in a juicy, medium-rare finish.
Sauce
- Using a 7x concentrated tomato paste drastically cuts down the simmering time compared to using canned or fresh tomatoes.
Sauce
- Since Hatcho miso is hard to dissolve, add only half of the red wine first to gradually blend and dissolve it. (Chef Kasahara's tip: Finely chop the miso before using to make it dissolve easier.)
Sauce
- Add butter at the end for richness and smoothness, and stir in diced fresh tomatoes to add a refreshing acidity that keeps the fried dish tasting light.
Side dish
- Using more whole-grain mustard than mayonnaise in the broccoli salad gives it a sophisticated flavor that cuts through the richness of the mayonnaise.
Plating
- Slicing the rested beef cutlet into 1.5cm-wide pieces reveals a beautiful pink center.

Ingredients for "American Beef Sirloin Beef Cutlet with Red Wine & Hatcho Miso Sauce"

17 items

* Tap ingredient names to find on Amazon

Americanbeef sirloin: 200g
Salt:to taste
Pepper:to taste
Pankobreadcrumbs: to taste
Fryingoil: to taste
[Batter]Egg: 1
[Batter]Flour: 3 tbsp
[Batter]Water: 1.5 tbsp
[Sauce]Red wine: 80ml
[Sauce]Hatcho miso: 15g (1 tbsp)
[Sauce]Honey: 15g (1 tbsp)
[Sauce]Tomato paste (7x concentrated): 15g (1 tbsp)
[Sauce]Butter: 5g (1 tsp)
[Sauce]Fresh tomato (diced): to taste
[BroccoliSalad] Broccoli: 100g
[BroccoliSalad] Mayonnaise: 1 tbsp
[BroccoliSalad] Whole-grain mustard: 2 tbsp

How to Make "American Beef Sirloin Beef Cutlet with Red Wine & Hatcho Miso Sauce"

1
Score both sides of the American beef sirloin (200g) in a grid pattern. Season with salt and pepper, and leave it as is without bringing it to room temperature.
2
Cut the broccoli (100g) into bite-sized pieces and place them in a microwave-safe container. Add a small amount of water, cover with plastic wrap, and microwave at 500W for 5 minutes.
3
In a small saucepan, combine the Hatcho miso (15g), tomato paste (15g), honey (15g), and red wine (80ml). Since Hatcho miso is hard to dissolve, add only half of the red wine first, stir to dissolve it gradually, then add the remaining red wine and heat while stirring to prevent burning.
4
In a bowl, mix 1 egg, 3 tbsp of flour, and 1.5 tbsp of water to make the batter. Wipe off any moisture from the seasoned meat with a paper towel, dip it into the batter, and coat it thoroughly with panko breadcrumbs.
5
Place the beef cutlet into oil heated to 180°C (350°F) and flash-fry for about 2 to 3 minutes. Keep in mind to fry at a high temperature for a short time, as overcooking will make the meat tough. Once fried, immediately transfer to a wire rack and let it rest to cook to a perfect medium-rare with residual heat.
6
Add butter (5g) to the saucepan with the sauce, mix well, and finish by adding the diced fresh tomato.
7
Thoroughly drain the microwaved broccoli, add mayonnaise (1 tbsp) and whole-grain mustard (2 tbsp), and toss to make the broccoli salad.
8
Slice the rested beef cutlet into 1.5cm-wide pieces, arrange them on a plate, pour the red wine sauce over them, and serve with the broccoli salad on the side.

Detailed Commentary on "American Beef Sirloin Beef Cutlet with Red Wine & Hatcho Miso Sauce"

* Content organized by topics from the video.

Master Chef Kasahara Crashes and Forms a New Trio?

Japanese culinary master Masahiro Kasahara, who has over 1.3 million subscribers, suddenly crashes the kitchen of THE MEATERS (Chef Goto and Chef Nakamura). Chef Kasahara jokes, 'I heard THE MEATERS were getting cocky, so I came to raid the place,' but in truth, he was just passing by the restaurant. Seeing three chefs lined up, Chef Kasahara lightens the mood by naming them the 'New Trio of the Reiwa Era (Goto, Kasahara, Nakamura).' Feeling a bit worn out by the summer heat, Chef Kasahara requests 'fried food that goes well with beer.' Thus, they decide to make a luxurious beef cutlet using American beef sirloin. Chef Kasahara joins the collaborative cooking on the spot, joking, 'I have to help cook in return, otherwise I can't walk back down Meiji Street dressed like this (in a chef's coat and apron).'

Scoring the Beef and Microwaving the Broccoli

They start by prepping the main ingredient, 200g of American beef sirloin. Chef Goto scores both sides of the meat in a deep grid pattern. He explains that this makes the meat feel much tenderer and significantly easier to bite through. After scoring, he seasons it generously with salt and pepper. Next, he cuts the broccoli (100g) for the side dish into bite-sized pieces, places them in a microwave-safe container with a splash of water, covers it with plastic wrap, and microwaves it at 500W for 5 minutes. While the broccoli is cooking in the microwave, they move to the stove to prepare the special sauce for the beef cutlet.

Hatcho Miso & Red Wine Sauce and Kasahara's Tip

Chef Goto, a French chef, proposes a red wine sauce infused with Japanese elements. In a small saucepan, he combines Hatcho miso (1 tbsp), tomato paste (1 tbsp), honey (1 tbsp), and red wine (80ml). Using a 7x concentrated tomato paste is key, as it drastically cuts down the simmering time compared to using canned or fresh tomatoes. Since Hatcho miso is difficult to dissolve, he pours in only half of the red wine first to gradually blend and dissolve it. At this point, Chef Kasahara shares a professional Japanese cooking tip: 'If you finely chop your miso right after buying it, it will dissolve much easier when cooking.' They then add the remaining red wine and heat the mixture over the stove, stirring constantly to prevent it from burning.

Batter, Breading, and Local Hometown Talk

To ensure the breading sticks, they mix 1 egg, 3 tbsp of flour, and 1.5 tbsp of water to make a batter. Chef Kasahara asks, 'What's the origin of the word batter?' but nobody knows, leading to playful baseball jokes like 'Well, it means it's not the pitcher' and 'Is the catcher the one who bats?' After patting the meat dry with a paper towel, they coat it in the batter and then the panko. During this process, Chef Goto mentions he grew up in Nishi-Koyama, only to discover that Chef Kasahara is from the exact same neighborhood. The studio erupts in laughter as they exchange highly local memories of Mukaihara Elementary School, Meguro 9th Junior High School, Palm Shopping Street, and the toy store 'Sasaya'—references only locals would understand.

Flash-Frying at 180°C and Resting the Meat

Now, it is time to fry the meat. The oil temperature is set to a slightly high 180°C (350°F). The golden rule for beef cutlets is to flash-fry them quickly at a high temperature; frying them slowly will overcook the inside and make the meat tough. Instead of double-frying, they flash-fry it for just 2 to 3 minutes at 180°C (350°F) and remove it immediately. They then let the meat rest on a wire rack. While resting, the residual heat gently travels to the center of the meat, locking in the juicy flavors of the sirloin and achieving a beautiful pink, medium-rare finish.

Finishing Touches: Tomato Acid and Broccoli Salad

While the meat rests, they finish the dishes. They add butter (1 tsp) to the red wine sauce for richness and smoothness, then stir in diced fresh tomatoes. This adds a refreshing acidity to the sauce, making the fried cutlet taste light and clean. Next, they thoroughly drain the microwaved broccoli and toss it with mayonnaise (1 tbsp) and whole-grain mustard (2 tbsp) to make their special broccoli salad. Using a generous amount of mustard gives it a sophisticated flavor that cuts through the richness of the mayonnaise. Slicing the rested beef cutlet into 1.5cm-wide pieces reveals a stunning pink center. They note that frying the meat while it is still slightly cold, rather than bringing it to room temperature, prevents overcooking and yields a beautiful rare finish.

Tasting the Cutlet and Wishing for a 'NO' Apron

The three chefs taste the completed beef cutlet. Taking a bite, Chef Kasahara praises it highly: 'The cooking is spot on. It's like a miso cutlet, but with the deep richness of red wine—absolutely delicious.' The mustard-infused broccoli salad also serves as the perfect palate cleanser. They agree that the sauce is so well-crafted that it could easily be used for other meat dishes like Salisbury steak. Finally, noticing the matching aprons worn by THE MEATERS that say 'YES,' Chef Kasahara jokes, 'Since my restaurant is called Sanpi Ryoron (meaning 'pros and cons' or 'yes and no'), I wish you had prepared a "NO" apron for me.' With this final touch of humor, they wrap up the collaborative video in a warm, friendly atmosphere.

A Master with Over 1.3 Million Subscribers! Chef Kasahara Crashes the Kitchen?!