Cod with tomatoes, olives and polenta
Cod with tomatoes, olives and polentan is a gluten free, dairy free, and pescatarian recipe with
Gyukatsu with Miyazakigyu Wagyu Strip and a Miso Dipping Sauce
Ingredients
- 1 Double 8 Cattle Company Miyazakigyu Wagyu Strip Steak (cut into 4 equal-size pieces)
- 1 cup Panko Bread Crumbs
- 2 Eggs (beaten)
- 1 cup Cake Flour
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 2 cups Grapeseed Oil (for pan frying)
- 3 cups Shredded Savoy Cabbage
- 2 tablespoons Toasted Sesame Seeds
- 2 tablespoons White Miso Paste
- 2 tablespoons Rice Wine Vinegar
- 1 tablespoon Sake
- 1 tablespoon Mirin
Instructions
Gyukatsu with Miyazakigyu Wagyu Strip and a Miso Dipping Sauce serves 4 original recipe by Food52.
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