Wagyu katsu sando

01 / ABOUT THE DISH

About the dish

Wagyu cutlet sandwich is a Japanese specialty sandwich that features a thick, tender, and juicy slice of crispy-fried, breaded wagyu beef steak. Called wagyu katsu sando in Japan, this steak sandwich may use a selection of cuts of the richly-marbled and flavor-packed wagyu beef such as zabuton (a shoulder cut), wagyu fillet, or the highly-prized and expensive kobe beef chateaubriand (a rare portion of the tenderloin). Placed atop a crustless slice of white bread (sometimes Hokkaido milk bread or even honey-milk bread) that has been buttered, lightly toasted, and smeared with a sauce of choice, the panko-crusted beef cutlet is topped with second slice of toasted bread, and it is typically enjoyed with a glass of good Japanese craft beer on the side. Other optional accompaniments include truffle fries, pickles, or a fresh salad, along with condiments such as fermented red pepper sauce or soy-wasabi sauce. The sauce combination used for slathering the bread slices varies from one chef to another, and it may include a mixture of soy sauce, vinegar, and spices, tomato purée mixed with sugar, or a type of curry aioli enhanced with mustard and oranges. This Japanese sandwich can also be enjoyed in the US, in cities such as New York, Boston, and San Diego.