Wagyu Katsu Sandwich (Gyukatsusando)

Ingredients

• Vegetable oil ((for frying))
• 4 slices Japanese sandwich bread ((thick-cut, lightly toasted))
• 1/4 cup sake
• 1 teaspoon black pepper ((coarse grind))
• 1 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 cup Worcestershire sauce
• 3 tablespoon ketchup
• 2 tablespoon honey
• 1 tablespoon whole grain mustard
• 1 tablespoon oyster sauce
• 400 grams A5 Grade Wagyu Sirloin ((2 steaks 3/4-inch thick))
• 1/4 teaspoon coarse sea salt
• 1/4 teaspoon black pepper ((coarse grind))
• 2 tablespoons all-purpose flour
• 1 large egg ((beaten))
• 50 grams panko ((about 1 cup))

Instructions

1. 1

   Heat oil.: Fill a heavy-bottomed pot with 1 1/2 inches of Vegetable oil and preheat to 375 degrees F (190 C).

2. 2

   Make Katsu Sauce.: To make the Katsu Sauce, add the 1/4 cup sake, 1 teaspoon black pepper, 1 teaspoon onion powder, and 1/4 teaspoon garlic powder to a small saucepan and bring to a boil. Continue to boil until the bubbles get big and shiny.

3. 3

   Add Worcestershire sauce and oyster sauce.: Add the 1/4 cup Worcestershire sauce, 3 tablespoon ketchup, 2 tablespoon honey, 1 tablespoon whole grain mustard, and 1 tablespoon oyster sauce and let the mixture come to a boil again. Remove the sauce from the heat and let it cool.

4. 4

   Beat egg and prepare panko.: For the Wagyu Katsu, beat the 1 large egg in a bowl. Add 50 grams panko to a shallow dish.

5. 5

   Salt and pepper steaks.: Sprinkle both sides of the 400 grams A5 Grade Wagyu Sirloin with the 1/4 teaspoon coarse sea salt and 1/4 teaspoon black pepper.

6. 6

   Flour steaks.: Sprinkle the steaks with the 2 tablespoons all-purpose flour and dust coat every surface of the meat with a thin, even layer. Pat the meat to dust off any excess flour.

7. 7

   Dip steaks in egg.: Dip the beef in the beaten egg, coating every surface.

8. 8

   Coat steaks with panko.: 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.

9. 9

   Fry steaks.: 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).

10. 10

    Drizzle katsu with sauce.: Transfer the fried Wagyu Katsu to a wire rack and drizzle with a generous amount of sauce. Repeat with the second cutlet.

11. 11

    Assemble sandwich.: To assemble the sandwich, place a whole Wagyu Katsu between two slices of toasted sandwich bread.

12. 12

    Trim crusts and cut.: Trim off the crusts and slice the sandwich into halves or quarters.