Wagyu Katsu Sando

Source 

Wagyu Katsu Sando Recipe                                                                                                         

 
Ingredients

•  Kai Wagyu’s 24 Oz. A5 Striploin 
• 150g all-purpose flour
• 2 large egg (beaten) 
• 150g panko breadcrumbs
• Salt 
• 2 slices Japanese milk bread
• Vegetable oil (or other  frying oil)

Sauce 

• 1/4 cup Worcestershire sauce 
• 3 tbsp ketchup 
• 2 tbsp honey 
• 1 tbsp oyster sauce 
• 1 tbsp whole grain mustard
• 1 tsp onion powder 
• 1 tsp black pepper 
• 1 tsp garlic powder 

Instructions: 

1. Place the A5 Striploin in the fridge and allow it to thaw (will take around 12-24 hours)
2. Make the sauce by combining all the ingredients for the sauce (Worcestershire sauce, ketchup, honey, oyster sauce, whole grain mustard, onion powder, black pepper, garlic powder) in a bowl and mix until homogeneous. 
3. Cut your A5 Striploin into the desired shape. 
4. Cut the sides off the Japanese milk bread in order to make it the same shape as the steak. 
5. Make three stations by spreading out the all-purpose flour, beaten egg, and bread crumbs all in separate plates. 
6. Salt all sides of your A5 Striploin (make sure you get the edges as well).
7. Take the A5 Striploin and generously coat all sides of the meat with flour, egg mixture, and then the breadcrumbs in that specific order. 
8. Fill up a large pot with the oil and wait until the oil reaches 360 degrees F. 
9. Once the oil has reached the temperature, fry the steak until it has become golden brown and crispy (this will take around  4 – 6 minutes). 
10. Remove the steak and let it dry on some paper towels or a wire rack to remove any excess oil. 
11. Let the steak rest for around 5 minutes before assembly. 
12. Toast one side of both slices of the Japanese milk bread. 
13. Brush the sauce on the un-toasted sides of the bread and assemble the sandwich.
14. Cut your Wagyu Katsu Sando in half to admire the cross section or enjoy as is!