Wagyu Katso Sando Recipe
Learn how to make a panko-crusted Wagyu katsu sando from scratch. I'll walk you through every foolproof step, from baking soft shokupan to frying perfectly cooked Japanese Wagyu for the perfect sandwich.
- Time: 320 min
- Servings: 4
Source: Nick's Kitchen
Ingredients
- tablespoon bread flour
- tablespoon water
- tablespoon whole milk
- tablespoon active dry yeast
- bread flour
- nonfat dry milk powder
- granulated sugar
- teaspoon kosher salt
- whole milk
- large egg
- tablespoon unsalted butter
- medium apple
- medium onion
- garlic clove
- inch piece fresh ginger
- soy sauce
- mirin
- rice vinegar
- tablespoon brown sugar
- tablespoon ketchup
- tablespoon Dijon mustard
- tablespoon Worcestershire sauce
- Japanese Wagyu striploin or ribeye fillet
- tablespoon all-purpose flour
- Japanese panko breadcrumbs