The Crowd Cow Wagyu Katsu Sando has been making the internet rounds for a while. It has an A5 cutlet panko-breaded and fried, between two slices of buttery white bread, with a tangy sauce.
This Japanese dish's tender, ultra-marbled beef and crispy outer layer have swept Instagram and American cuisine. A5 Wagyu is only served in a few restaurants in the US, but you can easily make it at home with any cut. Once you've tried it, you'll be hooked for days.
In Japanese, katsu means "cutlet" and sando means "sandwich." Gyu literally means "beef." The Wagyu beef is what sets this dish apart. You'll be satisfied even if you only eat half of it. I ate it all because it was so good, but it could easily be cut into four or more and served as an epic appetiser.
A few ingredients in this recipe are non-substitutable. The Crowd Cow Wagyu is vital here. To make Wagyu Sando easier to chew and eat, serve the cutlet whole instead of thin slices. Wagyu has a low melting point and is extremely tender, imparting a buttery flavour and melting sensation in the mouth.
Regular bread crumbs won't have enough flavour or texture for this dish. Using panko breadcrumbs, which are larger, coarser, and without the crust, adds extra crispiness and uniformity (as opposed to regular breadcrumbs). So the true Wagyu marbling flavour comes through more clearly. Japanese Milk Bread is preferred, but not required. In the absence of Asian markets, a good artisan white bread will do. Click here to Buy Crowd Cow Japanese A5 Wagyu and make delicious dishes like this sandwich at home.
WHAT YOU’LL NEED:
You'll need the following items for the making of Wagyu Katsu Sando:
- Japanese Wagyu, 6 oz per serving, cut to about 3/4 inch thickness (a Ribeye or New York Strip are great choices)
- Milk Bread from Japan (or a high-quality white bread)
- Butter
- 3 tablespoons ketchup
- a third of a teaspoon of Worcestershire sauce
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 cup panko (panko in the Japanese style)
- a single egg
- Flour
- Oil
- Salt and pepper
INSTRUCTIONS:
- Prepare the sauce. Mix ketchup, Worcestershire sauce, honey, and soy sauce together. Mix well and put it away.
- Heat the oil in a cast iron skillet to medium-low and stir it around. It should be about 200°C/390°F when you're cooking.
- Whisk the egg in a shallow dish and set it aside. Pour the breadcrumbs into a shallow dish and set them aside for now.
- It's better to butter one side of the bread slice, then lightly toast it in a nonstick pan until it's brown. Remove the food from the heat and evenly cut the crust off the edges. Then, set it on a plate and let it cool.
- Make cutlets out of your Wagyu. They should be about 4.5 to 5 inches long and wide.
- Season both sides of the cutlet with salt and pepper, then lightly sprinkle with flour, patting evenly onto the surface and edges to cover all sides.
- Arrange wagyu, egg, and breadcrumbs in a dredging station from left to right. Dip the wagyu into the egg, then into the breadcrumbs, making sure all sides are evenly coated.
- Carefully place the cutlet in the oil and fry for 45 seconds per side.
- Remove from pan and set aside for 2-3 minutes.
- While the Wagyu is resting, spoon the sauce onto the untoasted side of the bread to soak in.
- Place wagyu cutlet between slices, cut in half, and serve immediately.
Click here to purchase Crowd Cow Japanese A5 Wagyu and make some other delicious recipe’s like this sandwich at home.
