The King Wagyu Sando (Gyukatso Sando)

The king of all sandwiches - tender, juicy, crunchy and insanely decadent. You've seen the buzz on social media and maybe you've seen it in a handful of restaurants at insane prices. Now you can enjoy the delights of the Wagyu Katsu Sando in the comfort of your own home using our versatile 2GR Fullblood Denver cut and these simple instructions.

This recipe has a few more steps than normal but stay with us - this is a sandwich like no other.

What Will I Need?

• Australian Wagyu Denver cut into size (about 2cm high)
• 2 thick slices of Milk bread (Normal thick white will do aswell)
• 3 Tbsp Ketchup
• 1 tsp Soy Sauce
• 1 tsp Worcestershire sauce
• 1 tsp Truff Black Hot Sauce
• 100g Plain Flour
• 1 Egg
• 100g Panko

Step 1: Make the Tonkatsu Sauce. Mix the stated quantities of ketchup, Worcestershire sauce, soy sauce and truff sauce in a little bowl and you're done. Put it to one side.

Step 2: Remove the steak from all packaging and lightly pat with a tissue to remove any excess moisture. Season with a bit of salt and pepper. Now get 3 medium sized bowls (so the denver can fit into it easily). In bowl 1, put the flour. In bowl 2, lightly whisk an egg. In bowl 3, put the panko. Line up the bowls in this order.

Step 3: Take the steak and lightly coat it in the flour ensuring that there isn't any excess. Then coat the steak in the egg mixture. Finally, coat the steak in the panko.