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Wagyu Katsu Sandwich (Gyukatsusando)

Wagyu Katsu Sandwich can cost as much as $200 in restaurants, which is why it's also known as the "most expensive sandwich in the world." It's not difficult to make, though, and with this recipe, you'll be able to make it at home complete with a tangy, sweet, and spicy homemade katsu sauce to go with the crisp, melt-in-your-mouth cutlet.

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2 sandwiches
Calories: 737 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Japanese

Ingredients

Katsu Sauce
  • ¼ cup sake
  • 1 teaspoon black pepper (coarse grind)
  • 1 teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ cup Worcestershire sauce 
  • 3 tablespoon ketchup
  • 2 tablespoon honey
  • 1 tablespoon whole grain mustard
  • 1 tablespoon oyster sauce
Wagyu Katsu
  • 400 grams A5 Grade Wagyu Sirloin (2 steaks ¾-inch thick)
  • ¼ teaspoon coarse sea salt
  • ¼ teaspoon black pepper (coarse grind)
  • 2 tablespoons all-purpose flour
  • 1 large egg (beaten)
  • 50 grams panko (about 1 cup)

Instructions

    Cup of Yum
  1. Fill a heavy-bottomed pot with 1 ½ inches of oil and preheat to 375 degrees F (190 C).
  2. To make the Katsu Sauce, add the sake, black pepper, onion powder, and garlic powder to a small saucepan and bring to a boil. Continue to boil until the bubbles get big and shiny.
  3. Add the Worcestershire sauce, ketchup, honey, mustard, and oyster sauce and let the mixture come to a boil again. Remove the sauce from the heat and let it cool.
  4. For the Wagyu Katsu, beat the egg in a bowl. Add panko to a shallow dish.
  5. Sprinkle both sides of the steaks with the salt and black pepper.
  6. Sprinkle the steaks with the flour and dust coat every surface of the meat with a thin, even layer. Pat the meat to dust off any excess flour.
  7. Dip the beef in the beaten egg, coating every surface.
  8. Place the egg and flour-coated meat on a bed of panko and it with panko, patting gently to help the panko adhere to the steak.
  9. Add the steak to the preheated oil and fry for 30 seconds on one side. Flip the cutlet over and fry until it's golden brown (about another 30 seconds).
  10. Transfer the fried Wagyu Katsu to a wire rack and drizzle with a generous amount of sauce. Repeat with the second cutlet.
  11. To assemble the sandwich, place a whole Wagyu Katsu between two slices of toasted sandwich bread.
  12. Trim off the crusts and slice the sandwich into halves or quarters.

Nutrition Information

Calories 737kcal (37%) Carbohydrates 83g (28%) Protein 57g (114%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.03g Cholesterol 215mg (72%) Sodium 1844mg (77%) Potassium 1238mg (35%) Fiber 3g (12%) Sugar 30g (60%) Vitamin A 290IU (6%) Vitamin C 6mg (7%) Calcium 283mg (28%) Iron 9mg (50%)

Nutrition Facts

Serving: 2sandwiches

Amount Per Serving

Calories 737

% Daily Value*

Calories 737kcal 37%
Carbohydrates 83g 28%
Protein 57g 114%
Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.03g 2%
Cholesterol 215mg 72%
Sodium 1844mg 77%
Potassium 1238mg 26%
Fiber 3g 12%
Sugar 30g 60%
Vitamin A 290IU 6%
Vitamin C 6mg 7%
Calcium 283mg 28%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.