Wagyu Beef Katsu Sando

Method

1. 1

   Step 1: Take the steaks out of the fridge 30 minutes before cooking and pat them very dry. Meanwhile, whisk the ketchup, Worcestershire, soy sauce and sugar until the sugar dissolves to make the katsu sauce.

2. 2

   Step 2: Season the steaks with salt and pepper. Set up three shallow dishes: the flour, the egg beaten with 1 teaspoon water, and the panko. Dredge each steak in flour, dip in egg, then press firmly into panko on all sides, including the edges.

3. 3

   Step 3: Chill the breaded steaks on a rack for 10 minutes so the coating sets. Heat 2 inches of oil in a heavy pot to 375F.

4. 4

   Step 4: Fry one steak at a time for 60 to 90 seconds per side, until the panko is deep golden and an instant-read thermometer in the center reads 120F to 125F for rare. Transfer to a wire rack and rest for 5 minutes.

5. 5

   Step 5: While the steaks rest, lightly butter one side of each bread slice and spread a thin layer of hot mustard over the butter on 2 of them.

6. 6

   Step 6: Brush both sides of each cutlet with katsu sauce and set it on a mustard slice. Top with the remaining bread, buttered side down, and press gently with your palm for 30 seconds.

7. 7

   Step 7: Trim away the crusts, then cut each sandwich in half with a sharp serrated knife in one smooth stroke. Sprinkle the exposed meat with flaky salt, lay a nori strip across the top and serve immediately.

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