Have you heard about the Wagyu Katsu Sando? If you’re on social media, there’s a good chance you’ve seen it on Instagram, as it’s become quite trendy recently. It’s a delicious, crunchy, steak sandwich, made with Wagyu beef in panko breading, served between two buttery slices of toast, topped with a flavorful sauce. The sandwich started in Japan, and has now made its way into American consciousness because it’s so decadent and tasty. There are only a handful of restaurants in the United States that sell this sandwich, but we can help you make it at home.
In Japanese, katsu is an abbreviation for cutlet, sando for sandwich. So, a Wagyu Katsu Sando is exactly what it says it is: a Wagyu cutlet sandwich! The beef is the star here, and because Wagyu is so tender and mouth-melting, you can make a sandwich out of an entire cutlet, rather than thin slices of meat. Panko breadcrumbs are used to coat the beef, because they lend themselves to a crispy crust that doesn’t absorb too much oil. While any high-quality artisan white bread will work with this sandwich, if you’re going for authenticity, you should seek out Japanese Milk Bread from your local Asian market. Here’s how you make the sandwich.
- 6 ounces of Wagyu, cut to about ¾-inch thickness
- Japanese Milk Bread or another high-quality white bread
- 3 tablespoons ketchup
- 3 tablespoons Worcestershire sauce
- 1 tablespoon honey
- ½ tablespoon soy sauce
- 1 cup Japanese-style panko
- 1 egg
- Salt and pepper
- Make your sauce by mixing ketchup, Worcestershire sauce, honey, and soy sauce. Set aside.
- In a cast-iron skillet, heat oil to about 390°F.
- In a shallow dish, lightly whisk the egg. Put breadcrumbs into another shallow dish. Set these both aside.
- Butter one side of each bread slice, lightly toast in a nonstick skillet, remove from heat, trim off the crust, and set aside.
- Trim the Wagyu cutlet to be slightly smaller than the bread.
- Season both sides of the cutlet with salt and pepper and lightly season with flour, trying to touch it as little as possible so you don’t melt the fat with the heat of your hands.
- Dip the meat into the eggs, then the breadcrumbs, carefully coating all sides.
- Fry the cutlet in the cast iron skillet for about 45 seconds per side, then remove it from the pan and allow it to rest 2 to 3 minutes.
- While the meat rests, put sauce on the untoasted side of the bread and allow it to soak in.
- Put the cutlet between the slices of bread, cut in half, and eat immediately!
For top-quality American Wagyu Beef, you can trust Triple T Ranch. Located in south Alabama, our small, family-owned-and-operated ranch is a place where practicing proven husbandry techniques ensures the health and prosperity of the herd. Our cattle are well cared-for and registered through the American Wagyu Association. Call (251)333-2800 or contact us through our website for more information.