Name: Wagyu Sando
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 10 oz A5 Wagyu Striploin or Ribeye; 4 slices Shokupan (Japanese Milk Bread); 1 cup Panko Breadcrumbs; 0.5 cup All-purpose Flour; 1 large Egg, beaten; 4 tbsp Tonkatsu Sauce; 2 tbsp Kewpie Mayonnaise; 2 cups Neutral Oil (for frying)

Main Dishes

Wagyu Sando

Experience the pinnacle of Japanese comfort food with this ultra-luxurious Wagyu Sando, featuring buttery A5 wagyu beef breaded in golden, crispy panko. Nestled between thick slices of pillowy Shokupan and drizzled with a savory-sweet glaze, every bite is a melt-in-your-mouth masterpiece.

Prep

20m

Cook

10m

Serves

Calories

840kcal

Qty	Ingredient
10 oz 300 g	A5 Wagyu Striploin or Ribeye
4 slices 4 slices	Shokupan (Japanese Milk Bread)
1 cup 60 g	Panko Breadcrumbs
0.5 cup 65 g	All-purpose Flour
1 large 1 large	Egg, beaten
4 tbsp 60 ml	Tonkatsu Sauce
2 tbsp 30 ml	Kewpie Mayonnaise
2 cups 475 ml	Neutral Oil (for frying)

2 Method

Step 1. Trim the wagyu steak to fit the size of your bread slices. Season lightly with salt and pepper.

Step 2. Prepare a breading station with three bowls: flour in the first, beaten egg in the second, and panko in the third.

Step 3. Dredge the steak in flour, dip it into the egg, then coat thoroughly with panko, pressing gently to adhere.

Step 4. Heat oil in a heavy skillet to 350°F (175°C). Fry the steak for 60-90 seconds per side until the crust is golden brown. Aim for a medium-rare internal temperature.

Step 5. Transfer the steak to a wire rack and let it rest for 5 minutes. This is crucial for juice retention.

Step 6. Lightly toast the Shokupan slices. Spread Kewpie mayo on one side of each slice.

Step 7. Brush both sides of the fried wagyu generously with tonkatsu sauce.

Step 8. Place the steak between the bread slices. Trim the crusts off the sandwich for a clean presentation and slice into three rectangular pieces.

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Use A5 Wagyu for the most authentic experience, but high-marble Australian wagyu is a great alternative.
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Don't skip the resting period; it prevents the bread from getting soggy from meat juices.
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Trimming the crusts after assembly ensures the meat and bread are perfectly flush and visually striking.
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Keep the frying time short; Wagyu fat has a very low melting point and overcooking ruins the texture.