Wagyu Katsu Sandwich (Gyukatsusando)
Wagyu Katsu Sandwich can cost as much as $200 in restaurants, which is why it's also known as the "most expensive sandwich in the world." It's not difficult to make, though, and with this recipe, you'll be able to make it at home complete with a tangy, sweet, and spicy homemade katsu sauce to go with the crisp, melt-in-your-mouth cutlet.
Servings 2 sandwiches
Calories 743 kcal
Vegetable oil (for frying) 4 slices Japanese sandwich bread (thick-cut, lightly toasted) Katsu Sauce ¼ cup sake 1 teaspoon black pepper (coarse grind) 1 teaspoon onion powder ¼ teaspoon garlic powder ¼ cup Worcestershire sauce 3 tablespoon ketchup 2 tablespoon honey 1 tablespoon whole grain mustard 1 tablespoon oyster sauce Wagyu Katsu 400 grams A5 Grade Wagyu Sirloin (2 steaks 3/4-inch thick) ¼ teaspoon coarse sea salt ¼ teaspoon black pepper (coarse grind) 2 tablespoons all-purpose flour 1 large egg (beaten) 50 grams panko (about 1 cup)
Fill a heavy-bottomed pot with 1 1/2 inches of oil and preheat to 375 degrees F (190 C).
To make the Katsu Sauce, add the sake, black pepper, onion powder, and garlic powder to a small saucepan and bring to a boil. Continue to boil until the bubbles get big and shiny.
Add the Worcestershire sauce, ketchup, honey, mustard, and oyster sauce and let the mixture come to a boil again. Remove the sauce from the heat and let it cool.
For the Wagyu Katsu, sprinkle both sides of the steaks with the salt and black pepper.
Sprinkle the steaks with the flour and dust coat every surface of the meat with a thin, even layer. Pat the meat to dust off any excess flour.
Dip the beef in the beaten egg, coating every surface.
Place the egg and flour-coated meat on a bed of panko and it with panko, patting gently to help the panko adhere to the steak.
Add the steak to the preheated oil and fry for 30 seconds on one side. Flip the cutlet over and fry until it's golden brown (about another 30 seconds).
Transfer the fried Wagyu Katsu to a wire rack and drizzle with a generous amount of sauce. Repeat with the second cutlet.
To assemble the sandwich, place a whole Wagyu Katsu between two slices of toasted sandwich bread.
Trim off the crusts and slice the sandwich into halves or quarters.
Calories: 743 kcal | Carbohydrates: 83 g | Protein: 57 g | Fat: 15 g | Saturated Fat: 5 g | Cholesterol: 227 mg | Sodium: 1748 mg | Potassium: 1176 mg | Fiber: 3 g | Sugar: 30 g | Vitamin A: 296 IU | Vitamin C: 5 mg | Calcium: 284 mg | Iron: 9 mg