Recipe of Award-winning Fullblood Wagyu Beef Katsu Sando
Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, How to Make Award-winning Fullblood Wagyu Beef Katsu Sando. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Fullblood Wagyu Beef Katsu Sando, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fullblood Wagyu Beef Katsu Sando delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fullblood Wagyu Beef Katsu Sando is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Fullblood Wagyu Beef Katsu Sando estimated approx 30 minutes.
To get started with this recipe, we must first prepare a few ingredients. You can have Fullblood Wagyu Beef Katsu Sando using 16 ingredients and 4 steps. Here is how you can achieve that.
Ingredients and spices that need to be Prepare to make Fullblood Wagyu Beef Katsu Sando:
- 1 Double 8 Cattle Company Fullblood Wagyu Zabuton Steak
- 4 SLICE White Bread (toasted)
- 2 Eggs
- 1 CUP Flour
- 2 CUP Panko Bread Crumbs
- Kosher Salt
- Freshly Ground Black Pepper
- Canola Oil (for frying)
- Sauce
- 1 CUP Sake
- 1/2 TSP Onion Powder
- 1 TSP Garlic Powder
- 3 TBSP Honey
- 1 TSP Worcestershire Sauce
- 2 TBSP Ketchup
- 1/4 CUP Oyster Sauce
Instructions to make Fullblood Wagyu Beef Katsu Sando
- PREPARING THE SAUCE
Combine the garlic powder, onion powder, and sake in a small saucepan. Cook for 2 minutes on medium heat or until it has reduced down to a syrup. Remove from the heat.Add the honey, oyster sauce, Worcestershire sauce, and ketchup to the saucepan. Place the saucepan back on the stove. Cook for about 2 minutes until the sauce has thickened.Remove from the heat, and let it cool to room temperature. Reserve. - PREPARING THE FULLBLOOD WAGYU ZABUTON STEAK
Cut the Fullblood Wagyu zabuton steak into two portions (make them the size and shape of the white bread slices). Heat about 2 cups of canola oil in a large, shallow pan over medium heat. Season the steak with kosher salt and freshly ground black pepper. Dust the steak in the flour, and shake off any excess flour. Whip the 2 eggs in a bowl. This is your egg wash. Place the panko bread crumbs in a separate bowl.Dip the floured steaks into the egg wash. - Place the panko bread crumbs in a separate bowl.Dip the floured steaks into the egg wash. Remove the steaks from the egg wash, and place them in a bowl with the panko bread crumbs. Completely coat all sides of the steak. Once the canola oil has reached 350°F, place the steaks gently into the pan.Cook the steaks for 1 minute on each side or until golden brown. Remove them from the oil/pan, and place them on a tray lined with a paper towel.
- FINAL STEPS
Season the fried Fullblood Wagyu steaks with kosher salt.Drizzle katsu sauce on top of the steaks. Place each piece of steak between two slices of toasted white bread. Cut off the edges/crust. Then, cut the sandwiches in half (or quarters) before serving.Enjoy!
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