Wagyu Katsu Sando
A luxurious Japanese sandwich featuring A5 Wagyu beef, Japanese milk bread, and a homemade katsu sauce.
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- •Flourfor tongue zhong
- •Milkfor tongue zhong and yeast activation
- •1 Yeast packet
- •Sugarfor yeast activation
- •Eggsbeaten
- •Salt
- •Butterfor dough
- •A5 Wagyu beeffor cutlet
- •1 Eggfor batter
- •Panko bread crumbshomemade from milk bread
- •Oilfor frying
- •1/3 cup Ketchupfor katsu sauce
- •1 tbsp Soy saucefor katsu sauce
- •2 tbsp Worcestershire saucefor katsu sauce
- •1 tbsp Mirinfor katsu sauce
- •1 tbsp Honeyfor katsu sauce
- •1 tsp Dijon mustardfor katsu sauce
- •Gingergrated, for katsu sauce
- •Garlicgrated, for katsu sauce
- •Cabbage(optional)sliced, for freshness
- •Japanese milk breadsliced and toasted
- 1
Make a tongue zhong by mixing flour and milk in a pot over low heat for 5 minutes until thickened. Let cool.
5 min
- 2
Activate yeast by warming milk to 90-100°F, adding yeast packet and sugar. Let sit for 10 minutes until bubbly.
10 min
- 3
In a bowl, combine activated yeast, beaten eggs, flour, cooled tongue zhong, and salt. Mix until combined.
5 min
- 4
Knead dough, let it rest, then add butter and knead for 5 minutes until supple.
5 min
- 5
Let dough rise in a bowl for 1-1.5 hours until doubled in size.
1h 30m
- 6
Deflate dough, divide into pieces, place in loaf pan, and let rise for 1 hour.
1h 0m
- 7
Preheat oven to 350°F. Brush dough with egg and milk mixture. Bake for 25-30 minutes until golden.
30 min
- 8
Make panko bread crumbs by processing milk bread, then bake at 300°F for 20-30 minutes until crispy.
30 min
- 9
Prepare Wagyu beef by cutting into squares, dipping in egg and flour batter, then coating with panko.
10 min
- 10
Fry Wagyu at 350°F for 8 minutes. Drain and set aside.
8 min
- 11
Make katsu sauce by mixing ketchup, soy sauce, Worcestershire sauce, mirin, honey, Dijon mustard, ginger, and garlic.
5 min
- 12
Slice cabbage and toast milk bread in butter.
5 min
- 13
Assemble sandwich with milk bread, katsu sauce, cabbage, Wagyu cutlet, more sauce, and top with milk bread. Trim crusts and slice.
10 min
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