Japanese Wagyu Katsu Sando

Steps

1. 1

   Prepare the Wagyu beef by trimming any tough exterior silver skin while maintaining the marbling. Season both sides with salt and freshly ground black pepper.

2. 2

   Set up a standard breading station with three shallow bowls: flour in one, beaten egg in the second, and panko breadcrumbs in the third.

3. 3

   Dredge the seasoned Wagyu steak in flour and shake off any excess. Dip it into the egg wash until fully coated, then press it firmly into the panko breadcrumbs until the entire surface is evenly covered.

4. 4

   Heat neutral oil in a heavy-bottomed pot or deep fryer to 350°F (180 °C) (175°C (350 °F)). Carefully lower the breaded Wagyu into the oil.

5. 5

   Fry the steak for approximately 1-2 minutes per side until the panko is deep golden brown. The goal is to keep it medium-rare (internal temperature around 130°F (54 °C)/54°C (129 °F)). Remove and let it rest on a wire rack for at least 3-5 minutes.

   Start 1-minute timer
6. 6

   While the meat is resting, lightly toast the two slices of Shokupan. You can toast them in a dry pan or with a little butter until the inner sides are golden.

7. 7

   Apply a generous layer of Tonkatsu sauce to one side of each toasted bread slice.

8. 8

   Place the prepared Wagyu katsu on one slice of bread and top with the second slice.

9. 9

   Using a very sharp bread knife, trim the crusts/edges of the sandwich to create a perfect rectangular shape. This is the traditional Japanese presentation style.

10. 10

    Cut the sandwich into three or four equal rectangular pieces and serve immediately while the meat is warm and the bread is crispy.