Wagyu Katsu Sando

Drogo

Servings

1 - 2

Prep Time

10 minutes

Cook Time

5 minutes

This Wagyu Katsu Sando is an indulgent Japanese-inspired sandwich made with exceptionally tender Japanese A5 Wagyu fillet, a crisp golden panko coating and a rich homemade tonkatsu sauce. The beautifully marbled Wagyu is quickly deep-fried until the coating is crunchy and golden while the beef remains rare and incredibly tender inside, creating an irresistible contrast of textures.

A katsu sando is traditionally made with a breaded cutlet served between soft slices of white bread, and this Wagyu version takes the classic Japanese sandwich to another level. The richness of the beef works beautifully with the savoury, tangy tonkatsu sauce and fresh shredded cabbage, which adds a light crunch to every bite.

If you're looking for a special katsu sando recipe or want to try something different with premium Japanese Wagyu, this Wagyu Katsu Sandwich makes an impressive lunch, sharing dish or indulgent treat. With just a few ingredients and a quick cooking time, it showcases the extraordinary marbling and buttery texture of Wagyu while keeping the flavours simple and balanced.

Wagyu Katsu Sando

Ingredients

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    • 200g Japanese A5 Wagyu fillet

    • 2 slices white bread

    • 100g panko breadcrumbs

    • 1 egg, lightly beaten
    • 100g plain flour
    • Vegetable or groundnut oil for deep frying
    • 1 small handful white cabbage, finely shredded
    • 4 tablespoons ketchup
    • 3 teaspoons Worcestershire sauce
    • 1.5 teaspoons soy sauce
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon English mustard powder

    Directions

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      1. Step 1, Make the tonkatsu sauce by combining the ketchup, Worcestershire sauce, soy sauce, garlic powder and English mustard powder.
      2. Step 2, Spread a plate with the flour and season well with salt and pepper. Spread a second plate with egg and a third with the panko.
      3. Step 3, Prepare some oil for deep frying, to a temperature of 180C.
      4. Step 4, Pat the steak dry, then coat it first in the flour, then egg, then in the panko.
      5. Step 5, Deep fry the steak until deep golden all over, by which time it should be still rare inside.
      6. Step 6, Remove from the oil and set aside while you toast the bread.
      7. Step 7, Assemble the sandwich by cutting the crusts off the bread (if you like!), spreading with tonkatsu sauce and topping with cabbage. Add the steak, spread the other piece of bread with tonkatsu sauce and close the sandwich. Cut in half and serve.

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