Wagyu Katsu Sando with Wasabi Mayo

The Katsu Sando may look like a simple sandwich—but its magic lies in the contrast of textures and flavors. In this version, buttery Wagyu is crusted in panko, fried golden, and tucked between slices of fluffy Japanese milk bread with a punchy wasabi mayo. It’s bold, crispy, and unforgettable.

We suggest using sirloin as it gives you that crisp crust, melt-in-your-mouth bite that makes a Wagyu Katsu Sando a luxury sandwich experience. Explore our selection of sirloins to craft your sando!

Ingredients

• 2 Wagyu striploin steaks (~150g each)
• Salt and pepper
• 1/2 cup flour
• 1 egg, beaten
• 1 cup panko breadcrumbs
• Neutral oil for frying
• 4 slices Japanese milk bread (shokupan)
• 2 tbsp Japanese mayo (Kewpie recommended)
• 1 tsp wasabi paste (adjust to taste)
• Optional: Pickled daikon or cabbage slaw

Cooking Steps

1. Prep mayo: Mix wasabi paste into the Japanese mayo and chill in the fridge while cooking.
2. Prep Wagyu: Season steaks lightly with salt and pepper. Pat dry.
3. Bread coating: Dredge steaks in flour, then dip in beaten egg, then coat in panko crumbs.
4. Fry: Heat 1–2 cm of oil in a skillet over medium-high heat. Fry steaks for 1.5–2 minutes per side until golden. Remove and rest on paper towel.
5. Toast bread: Lightly toast the milk bread to help it hold its structure.
6. Assemble: Spread wasabi mayo generously on one side of each slice. Place the fried Wagyu between two slices, trim crusts, and slice diagonally.
7. Serve: Plate with a side of pickled daikon or crisp slaw.

Cooking Tips

• Keep oil at 170–180°C for even browning.
• Let the steak rest after frying to retain its juices.
• Chill your wasabi mayo to intensify flavor.

Serving Suggestions

Serve this luxe sandwich with iced green tea or a dry sake. Great as a refined lunch or a showstopping snack.