Wagyu Beef Katsu Sando
The A5 Wagyu Katsu Sando has become quite popular among many beef connoisseurs. Learn how to create this luxe sandwich in the comfort of your own home.
- 16 oz. A5 Striploin Steak
- 1 cup flour
- 2 eggs
- 8 oz. Panko bread crumbs
- Olive oil
- Japanese milk bread
- 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
- Allow the A5 striploin steak to defrost in the refrigerator for approximately 24 hours.
- 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.
- 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.
- Place flour, eggs, and Panko bread crumbs in 3 separate bowls.
- Whisk the eggs.
- Pat the A5 striploin dry.
- Thoroughly coat the A5 striploin with flour.
- Once coated in flour, thoroughly coat the A5 striploin in eggs.
- Thoroughly coat the A5 striploin in Panko bread crumbs.
- Heat pan with oil on medium heat.
- Once the pan has come to temperature, place the steak in and pan sear.
- Flip the steak only once, and be sure to sear all sides.
- Allow the steak to rest for approximately 5 minutes.
- While the steak rests, cut the crust off the Japanese milk bread.
- Use the same pan on medium heat to brown only 1 side of the bread.
- Lightly brush a thin layer of katsu sauce on the toasted side of the bread.
- Place the A5 striploin in between bread slices and slice into quarters.