A good sando (aka Japanese sandwich) is all about that soft milk bread and an epic filling. Today we're making a wagyu katsu sando. If you want to take your sandwich recipe to the next level, give this one a go. You don't have to use wagyu, other types of beef sirloin will also work.
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Category
Lunch
Servings
2
Prep time
20 minutes
Cook time
10 minutes
A good Japanese sando (aka Japanese sandwich) is all about that soft milk bread and an epic filling. Today we're making a wagyu katsu sando. If you want to take your sandwich recipe to the next level, give this one a go. You don't have to use wagyu, other types of beef sirloin will also work.
Ingredients
- 200g (about 7 oz) Wagyu sirloin (trimmed of fat and portioned to match the bread's shape)
- 50g (about 1.75 oz) flour
- 2 eggs, beaten
- 100g (about 3.5 oz) panko bread crumbs
- 30g (about 1 oz) tonkatsu sauce
- 50g (about 1.75 oz) thin sliced sugar loaf cabbage
- 2 slices milk bread (from a tin loaf)
- Wagyu tallow, for frying
Directions
Season the trimmed Wagyu sirloin with salt, then dust in seasoned flour, dip in beaten eggs, and finally, coat evenly with Panko bread crumbs.
- Heat the Wagyu tallow in a fryer or deep pan to 180°C (356°F). Fry the breaded beef for 3-4 minutes or until golden brown and crispy. Immediately season with flaky salt upon removal from the fryer. Let it rest for 5 minutes.
- Lightly brush one side of the milk bread slices with tallow, then toast them on one side only.
- Spread tonkatsu sauce on the toasted sides of both bread slices.
- Place the beef cutlet on one slice of the bread, then add the thinly sliced cabbage on top of the beef. Cover with the second slice of bread, toasted side facing inward.
- Trim all four edges of the sandwich for a neat appearance, then cut the sandwich in half, and each half into two again, resulting in four quarters.
