WAGYU KATSU SANDO

Photo: @wagyumafiasando

Use Japanese Milk Bread or French Milk Bread (brioche) cut off edges and crust

1. First make the sauce and set aside

Tonkatsu sauce:

Ketchup 1/2 c

Soy sauce 2 tbsp

Mirin 1 tbsp

Brown sugar 1 tbsp

Worcestershire sauce 1.5 tsp

Minced garlic (to taste) *optional

Finely grated ginger (to taste) *optional

Mix and stir in bowl and let sit for a day in fridge

2. Cut 12 oz Striploin Steak (sized to fit on slice of bread)

3. Dip in all purpose flour and shake off extra

4. Dip in egg wash (eggs with a splash of water and half/half milk)

5. Dip in Japanese panko

6. Fry on medium/high heat for 1-2 min each side, let sit and rest

7. While Wagyu is resting, spoon sauce onto the untoasted side of bread so it soaks in

8. Place wagyu cutlet between slices, cut in half, and serve immediately

Enjoy!

WAGYU NIGIRI SUSHI

1. First cook rice in equal amount of water – 320g (11oz)

2. Mix seasoned vinegar with sugar and salt. Simmer to dissolve

3. Pour vinegar mixture into cooked rice, using swift folding motions with a rice paddle or wooden spoon to mix together

4. Use Sliced Striploin or Sliced Chuck Roll

5. Cut thin slits on top surface of each slice of meat in cross patterns

6. Lightly sear the top surface of each slice using a butane torch

7. To make nigiri sushi, shape seasoned rice into pieces and drape with seared meat

8. Garnish each nigiri with a small dollop of horseradish

Enjoy!