Fullblood Wagyu Beef Katsu Sando. Tender Fullblood Wagyu steak is floured and coated with panko bread crumbs before being fried. The sauce, which includes sake, honey, and oyster sauce, is drizzled on the breaded beef. The hearty sandwich is finished by placing the steak between two slices of toasted white bread!The sauce, which includes sake, honey, and oyster sauce, is drizzled on the breaded beef. The hearty sandwich is finished by placing the steak between two slices of toasted white bread! Try this recipe for lunch or happy hour! You can have Fullblood Wagyu Beef Katsu Sando using 16 ingredients and 4 steps. Here is how you cook it.
Ingredients of Fullblood Wagyu Beef Katsu Sando
- You need 1 of Double 8 Cattle Company Fullblood Wagyu Zabuton Steak.
- Prepare 4 SLICE of White Bread (toasted).
- It's 2 of Eggs.
- You need 1 CUP of Flour.
- You need 2 CUP of Panko Bread Crumbs.
- It's of Kosher Salt.
- You need of Freshly Ground Black Pepper.
- It's of Canola Oil (for frying).
- It's of Sauce.
- It's 1 CUP of Sake.
- Prepare 1/2 TSP of Onion Powder.
- It's 1 TSP of Garlic Powder.
- Prepare 3 TBSP of Honey.
- It's 1 TSP of Worcestershire Sauce.
- It's 2 TBSP of Ketchup.
- Prepare 1/4 CUP of Oyster Sauce.
The Wagyu Katsu Sando, called the Gyukatsusando (牛カツサンド) in Japanese, is a sandwich featuring a breaded and fried beef cutlet. The dish features traditional Japanese milk bread along with a deliciously tangy, spicy and sweet dressing called katsu sauce. The Wagyu (obviously) is a key player here. Unlike most steak sandwiches, which use thin slices of beef to make it easier to chew and eat, a Wagyu Sando should be served with the entire cutlet.
Fullblood Wagyu Beef Katsu Sando step by step
- PREPARING THE SAUCE Combine the garlic powder, onion powder, and sake in a small saucepan. Cook for 2 minutes on medium heat or until it has reduced down to a syrup. Remove from the heat.Add the honey, oyster sauce, Worcestershire sauce, and ketchup to the saucepan. Place the saucepan back on the stove. Cook for about 2 minutes until the sauce has thickened.Remove from the heat, and let it cool to room temperature. Reserve..
- PREPARING THE FULLBLOOD WAGYU ZABUTON STEAK Cut the Fullblood Wagyu zabuton steak into two portions (make them the size and shape of the white bread slices). Heat about 2 cups of canola oil in a large, shallow pan over medium heat. Season the steak with kosher salt and freshly ground black pepper. Dust the steak in the flour, and shake off any excess flour. Whip the 2 eggs in a bowl. This is your egg wash. Place the panko bread crumbs in a separate bowl.Dip the floured steaks into the egg wash..
- Place the panko bread crumbs in a separate bowl.Dip the floured steaks into the egg wash. Remove the steaks from the egg wash, and place them in a bowl with the panko bread crumbs. Completely coat all sides of the steak. Once the canola oil has reached 350°F, place the steaks gently into the pan.Cook the steaks for 1 minute on each side or until golden brown. Remove them from the oil/pan, and place them on a tray lined with a paper towel..
- FINAL STEPS Season the fried Fullblood Wagyu steaks with kosher salt.Drizzle katsu sauce on top of the steaks. Place each piece of steak between two slices of toasted white bread. Cut off the edges/crust. Then, cut the sandwiches in half (or quarters) before serving.Enjoy!.
Wagyu is ultra-tender with a low melting point, so it bites through cleanly and gives it that melt-in-your-mouth, buttery feel that makes it so special. Wagyu Katsu Sandwich is the English name for a dish called Gyukatsusando (牛カツサンド) in Japanese. Gyu literally means "beef" (as opposed to ton for "pork"), katsu is the Japanese abbreviation of "cutlet," and sando is the Japanese abbreviation for "sandwich." As its name implies, it's a sandwich that's made with a deep-fried beef cutlet. Wagyu cutlet sandwich is a Japanese specialty sandwich that features a thick, tender, and juicy slice of crispy-fried, breaded wagyu beef steak. Called wagyu katsu sando in Japan, this steak sandwich may use a selection of cuts of the richly-marbled and flavor-packed wagyu beef such as zabuton (a shoulder cut), wagyu fillet, or the highly-prized and expensive kobe beef chateaubriand (a rare.