A5 Wagyu Katsu Sando

Servings: 1
Prep Time: 15 minutes
Cook Time: 5–7 minutes
Total Time: ~25 minutes

Ingredients:

For the Katsu:

4 oz. A5 Miyazakigyu striploin block 

Salt and black pepper

½ cup all-purpose flour

1 large egg, beaten

1 cup panko breadcrumbs (Japanese style)

Neutral oil (e.g., grapeseed or canola) for shallow frying

For the Sandwich:

2 slices milk bread (shokupan) or high-quality brioche, crusts trimmed

Tonkatsu sauce (store-bought or homemade)

Optional Homemade Tonkatsu Sauce:
Mix together:

2 tbsp ketchup

1 tbsp Worcestershire sauce

1 tbsp oyster sauce

1 tsp sugar

Adjust to taste for a sweet-savory balance.

Instructions

Prep the Wagyu:

1. Let the A5 Wagyu come to room temperature (~30 minutes out of the fridge).
2. Season both sides lightly with salt and pepper.

Bread the Striploin:

1. Dredge the steak in flour, shaking off excess.
2. Dip in beaten egg until fully coated.
3. Press into panko breadcrumbs, ensuring an even, thick coating.

Fry the Wagyu Katsu:

1. Heat ~½ inch of neutral oil in a skillet to 325–350°F (165–175°C).
2. Fry the breaded steak for about 30-45 seconds per side, just until the coating is golden (you want rare to medium-rare inside; Wagyu’s fat melts fast).
3. Remove and rest on a wire rack or paper towel. Let it rest for 2–3 minutes before slicing.

Assemble the Sando:

1. Lightly toast or warm the bread slices if desired.
2. Spread tonkatsu sauce on both sides of the bread.
3. Place the wagyu katsu on one slice of bread. 
4. Top with the second slice and press gently.

Slice and Serve:

Trim crusts for the classic look (if not already).

Slice the sandwich in half or thirds, showing off the rare-pink interior and crisp coating.

Serve immediately while warm.