A5 wagyu sando
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Ingredients
- 100g of wagyu striploin
- tempura flour
- Panko breadcrumbs
- 2 eggs
- 2 slices of milk bread, Japanese shokupan
- unsalted butter
- tonkatsu sauce
- Kewpie mayonnaise
- oil, for deep-frying
Garnish (optional)
- 10g of caviar
- gold leaf
Method
1
To make the tonkatsu, pat the wagyu steak with tempura flour
- 100g of wagyu striploin
- tempura flour
2
In a bowl, whisk the eggs together. Coat the floured wagyu in the eggs and then coat it in panko
- 2 eggs
- Panko breadcrumbs
3
Heat up the cooking oil to 180°C
- oil, for deep-frying
4
Deep-fry the wagyu steak for 3–5 minutes, or until medium rare. Set aside to rest
5
Butter both sides of the thickly sliced shokupan and toast in a pan
- 2 slices of milk bread, Japanese shokupan
- unsalted butter
6
Once toasted, spread one slice with Kewpie mayonnaise and the other with tonkatsu sauce
- tonkatsu sauce
- Kewpie mayonnaise
7
Place the cooked steak on one slice of bread and close the sandwich
8
Cut the crusts off the sandwich so that it's a neat square, then cut into four equal smaller squares
9
If using, stir the gold leaf into the caviar, and then spoon on top of each square to serve
- 10g of caviar
- 2cm of gold leaf
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A5 wagyu sando
