Wagyu Katsu Sando

A katsu sando is a crumbed steak sandwich from Japan: a thick piece of beef fried in panko until crisp, pressed between soft, crustless milk bread with a sweet and sharp sauce. Made with Wagyu, the centre stays pink and buttery while the crust crunches. It is a quick, impressive way to serve one good steak to two people.

Ingredients (Serves 2)

For the steak

• 300g Wagyu sirloin or scotch fillet, about 2.5cm thick (one large steak or two small)
• Sea salt and freshly ground black pepper
• 2 tbsp plain flour
• 1 egg, beaten with 1 tsp water
• 1 cup panko breadcrumbs
• Rice bran or canola oil, for shallow frying (about 1cm deep in the pan)

For the katsu sauce

• 3 tbsp Worcestershire sauce
• 2 tbsp tomato sauce
• 1 tbsp oyster sauce
• 2 tsp brown sugar
• 1 tsp soy sauce

To assemble

• 4 thick slices Japanese milk bread (shokupan) or soft white sandwich bread
• 2 tbsp Kewpie mayonnaise
• ½ tsp hot English mustard or Japanese karashi
• 1 small handful very finely shredded cabbage (optional)

Method

1. Get the steak ready. If your Wagyu is frozen, thaw it overnight in the fridge in its vacuum pack. Take it out of the fridge 20 minutes before cooking, trim any thick outer fat, pat it completely dry and season both sides with salt and pepper.
2. Make the sauce. Stir the Worcestershire, tomato sauce, oyster sauce, brown sugar and soy together in a small bowl until the sugar dissolves. Mix the mayonnaise and mustard in a second bowl.
3. Crumb the steak. Set out three shallow dishes with the flour, the beaten egg and the panko. Dust the steak in flour and shake off the excess, dip it in egg, then press it firmly into the panko on every side, including the edges.
4. Fry hot and fast. Heat the oil in a heavy frying pan to 180°C (a few crumbs should sizzle straight away). Fry the steak for 1½–2 minutes per side until the crust is deep golden. For rare to medium-rare, take it out at 50–52°C in the centre.
5. Rest. Stand the steak on a wire rack, not paper towel, so the crust stays crisp. Rest for 4 minutes while it finishes cooking.
6. Toast the bread. Trim the crusts and lightly toast one side of each slice in a dry pan.
7. Assemble. Spread the mustard mayonnaise on the toasted sides of two slices, add the cabbage if using, and lay the steak on top. Brush the steak generously with katsu sauce, close with the remaining slices toasted side in, and press down gently.
8. Slice and serve. Use a sharp serrated knife to cut each sandwich into three fingers so the pink centre shows. Serve straight away with the leftover sauce on the side.

Tips

• Choose MBS 4–7 for a classic sando. Very highly marbled steak (MBS 9+) is richer still, but keep the fry short so the fat does not render out.
• A thicker steak gives a pinker centre. Under 2cm thick, fry for only about 1 minute per side.
• Make the sauce a day ahead if you like. It keeps for a week in a sealed jar in the fridge.
• To serve four as a snack, cut each sandwich into six small squares.