Wagyu Beef Katsu Sando - Wagyu Katsu Recipe

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 ingredient that really sets this sandwich apart is the authentic Japanese Wagyu, considered to be the finest beef product available. Because the meat is so highly priced in restaurants, the Wagyu Katsu Sando has catapulted to elite status as one of the priciest sandwiches around the globe.

But just because this trendy sandwich is expensive doesn’t mean it has to be out of reach. In fact, it’s quite easy to make your Wagyu Katsu Sand o at home - as long as you have the right ingredients. We recommend A5 Hokkaido Wagyu Beef Striploin Steak for the ideal level of intramuscular fat to deliver that rich, buttery, melt-in-your-mouth experience that makes the sandwich feel especially decadent.

Recipe for Wagyu Katsu Sando


Makes 2 sandwiches

For the meat:

  • Vegetable oil
  • 10-14 oz Wagyu beef striploin (cut into equal portions)
  • Coarse sea salt to taste
  • Coarse ground black pepper to taste
  • 2 tbsp all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko

For the sauce:

  • 1/4 cup sake
  • 1 tsp coarsely ground black pepper
  • 1 tsp onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 cup Worcestershire sauce
  • 3 tbsp ketchup
  • 2 tbsp honey
  • 1 tbsp hoisin sauce
  • 1 tbsp whole grain mustard

For the bread:

  • 4 slices Japanese milk bread


  1. Place a cast-iron skillet over high heat. Fill with 1 ½ inches of oil and preheat to 375 degrees Fahrenheit. Set out separate bowls with flour, beaten egg and panko.
  2. Prepare the katsu sauce combining the sake, pepper, onion powder and garlic powder in a small saucepan over high heat. Boil until large, shiny bubbles appear.
  3. Add the Worcestershire sauce, ketchup, honey, hoisin sauce and mustard to the saucepan. Once the sauce has come to a boil again, remove it from the heat and set aside.
  4. Pat the Wagyu striploin steaks dry with a paper towel, then add salt and pepper to both sides.
  5. Coat the steaks with a thin, even layer of flour. Pat the meat to dust off any excess.
  6. Dip the steaks in the beaten egg, making sure the entire surface has been covered.
  7. Coat the steaks with panko, pressing gently on the surface to ensure the breadcrumbs adhere to the meat.
  8. Carefully place the steaks in the preheated oil. Fry for 30 seconds on one side, then flip them over and fry for another 30 seconds. The panko-covered surface should be golden brown.
  9. Remove the fried steaks from the skillet and place on a wire rack. Allow them to rest for a few minutes, then drizzle with the katsu sauce.
  10. Place each steak on top of a slice of milk bread, then top with another slice. Trim off the crusts and slice the Wagyu Katsu Sando into halves or quarters before serving.