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Marbled A5 grade wagyu beef is the key to the texture of this sandwich. Crisp on the outside, and melt-in-your-mouth tender on the inside, this Wagyu Katsu Sandwich is a decadent splurge that ou can make at home.
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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.
Course Sandwich
Cuisine Japanese
Keyword expensive, japanese-food, luxury, wagyu
Level Beginner
Main Ingredient Beef, Bread
Diet Dairy-Free
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 sandwiches
Calories 743kcal

Ingredients

  • 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)

Instructions

  • 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.
    Pot of Katsu Sauce for Wagyu Katsu Sandwich.
  • For the Wagyu Katsu, sprinkle both sides of the steaks with the salt and black pepper.
    A5 Grade Wagyu Sirloin in a stainless steel tray.
  • 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.
    Wagyu steaks coated in flour before being breaded with panko.
  • Dip the beef in the beaten egg, coating every surface.
    Wagyu steak coated in egg.
  • 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.
    Breading a Wagyu Katsu in panko bread crumbs for making a Katsu Sandwich.
  • 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).
    Golden brown wagyu Katsu being removed from a pot of oil.
  • Transfer the fried Wagyu Katsu to a wire rack and drizzle with a generous amount of sauce. Repeat with the second cutlet.
    Wagyu Katsu drizzled with Katsu Sauce.
  • To assemble the sandwich, place a whole Wagyu Katsu between two slices of toasted sandwich bread.
    Wagyu Katsu between sandwich bread being pressed down.
  • Trim off the crusts and slice the sandwich into halves or quarters.

Nutrition

Calories: 743kcal | Carbohydrates: 83g | Protein: 57g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 227mg | Sodium: 1748mg | Potassium: 1176mg | Fiber: 3g | Sugar: 30g | Vitamin A: 296IU | Vitamin C: 5mg | Calcium: 284mg | Iron: 9mg