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Wagyu Katsu Sando

  • Feeds 1 - 2 people
  • Prep time 10m
  • Cook time 5m

Katsu sandwiches are often made with pork, but tender Wagyu beef fillet works well too. This is an exceptional cut of Wagyu beef that is highly marbled and incredibly soft and buttery as a result; it’s so delicious inside a crunchy panko coating.

This is a very special sandwich: a real treat made using some of the world’s most sought after beef.

  • 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
  1. Make the tonkatsu sauce by combining the ketchup, Worcestershire sauce, soy sauce, garlic powder and English mustard powder.
  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. Prepare some oil for deep frying, to a temperature of 180C.
  4. Pat the steak dry, then coat it first in the flour, then egg, then in the panko.
  5. Deep fry the steak until deep golden all over, by which time it should be still rare inside.
  6. Remove from the oil and set aside while you toast the bread.
  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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