SilkpieRecipe
Rare Wagyu Katsu Sando
Texture
Garnish
On the plate

Pizza & Handhelds · Japanese

Rare Wagyu Katsu Sando

4.9 (71 cooks rated this)

A thick wagyu cutlet is fried in a thin panko crust so the center stays ruby red, then pressed between buttery milk bread with tangy tonkatsu sauce. Flaky salt on the side lets you season each rich bite.

25 min Prep
6 min Cook
31 min Total
2 Servings
Hard Difficulty
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Test kitchen note: Fry at a high 375F for just 90 seconds per side, then rest the cutlet five minutes so the juices settle before slicing.

Method 6 steps

  1. Trim the steak into a neat rectangle that fits the bread and season with salt. Let it sit at room temperature for 20 minutes.

  2. Dredge the steak in flour, dip in egg and press firmly into the panko on all sides.

  3. Heat the oil to 375F in a deep pot. Fry the cutlet 90 seconds per side until the crust is golden, then rest it on a rack for 5 minutes.

  4. Lightly toast the milk bread and butter one side of each slice.

  5. Brush the cutlet generously with tonkatsu sauce and sandwich it between the bread.

  6. Wrap tightly in plastic for 2 minutes to set, then slice through the middle with a very sharp knife to reveal the rare center. Serve with flaky salt.

That is the whole pie. Enjoy every slice.

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