Beef Katsu Sando

Name: Beef Katsu Sando
Yield: 2 servings
Cuisine: British
Ingredients: 1/4 cup Rice wine; Black pepper; 1 teaspoon Onion powder; 1/4 teaspoon Garlic powder; 1/4 cup Worchestershire sauce; 3 tablespoon Ketchup; 2 tablespoon Honey; 1 tablespoon Dijon mustard; 1 tablespoon Oyster sauce; 400 g steak 3/4 inch thick (roughly 2pcs); Salt and pepper; 2 tablespoon Flour; 1 Egg (beaten); 1 cup Panko breadcrumbs; 4 slices lightly toasted thick sandwich bread

heidirecipebook @heidirecipebook

Credits to: Norecipes

heidirecipebook @heidirecipebook

Credits to: Norecipes

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Ingredients

2 servings

Katsu sauce
1/4 cupRice wine
Black pepper
1 teaspoonOnion powder
1/4 teaspoonGarlic powder
1/4 cupWorchestershire sauce
3 tablespoonKetchup
2 tablespoonHoney
1 tablespoonDijon mustard
1 tablespoonOyster sauce
Beef Katsu
400 gsteak 3/4 inch thick (roughly 2pcs)
Salt and pepper
2 tablespoonFlour
1Egg (beaten)
1 cupPanko breadcrumbs
Assembly
4 sliceslightly toasted thick sandwich bread

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Steps

1

Lightly coat saucepan with oil and heat gently with medium fire. Add rice wine, black pepper, onion powder, and garlic powder to the saucepan and bring to a boil. Continue to boil until the bubbles get big and shiny.
2

In a small bowl, add Worcestershire sauce, ketchup, honey, mustard, and oyster sauce and mix well. Transfer the mixture to the saucepan. Stir gently and let the sauce come to a light simmer. Remove the sauce from the heat and set aside to let it cool.
3

Remove the steak from the refrigerator. Season both sides of the steak with salt and pepper.
4

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.
5

Dip the beef in the beaten egg, coating every surface. Place the egg and flour-coated meat on a bed of panko and coat it with panko, patting gently to help the panko adhere to the steak.
6

In a deep frying pan, preheat oil making sure there's enough oil to submerge half the steak.
Add the steak to a 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).
7

Transfer the fried Beef Katsu to a wire rack to allow excess oil to drip off. Drizzle with a generous amount of sauce. Repeat with the second cutlet.
8

To assemble the sandwich, place a whole Wagyu Katsu between two slices of toasted sandwich bread. Trim off the crusts and slice the sandwich into halves or quarters.