How to Make America’s Most Expensive Beef Sandwich at Home | CHOW-TO


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Breaded, deep-fried meat doesn’t need much more other than seasoning. Add to that, using one of the most expensive cuts of meat in the world. Wrap some crustless white bread around it, and you’ve got yourself a perfect snack known as Katsu Sando. A popular Japanese convenience store staple that has become an Instagram darling, and the new avocado toast at restaurants around the country. To learn more about the sandwich, Wagyu beef, and how to make this treat at home (don't worry, you can use any protein, this is not reserved for the super rich) Guillermo visits chef Corwin Kave at Don Wagyu in NYC, to learn all the secrets behind America’s most expensive beef sandwich.

Katsu Sando Recipe:
Serves 1-2
5oz portion Wagyu Beef, Rib Eye or Striploin
2 slices White Pullman Bread, Crusts Cut Off
½ C Tare Sauce
1 C AP Flour
2 Large Eggs
1 C Fresh Panko Breadcrumbs
Kosher Salt or Sea Salt
1 Thermometer

Trim your rib eye or striploin steak into a 5”x 5” square ¾” thick.
Whisk together your eggs and a couple tablespoons of water and place in a mixing bowl.
Put your flour in a separate bowl and your panko in another.
follow the standard breading procedure (Flour, Egg, Breadcrumbs).
Once your steak is breaded you can proceed directly to the frying.
Preheat your oil to 375F and fry the steak for 2 minutes and 20 seconds.
Remove the steak from the oil and test the steak using a digital thermometer. Ideal temperature is 95-100F (just above body temperature).
Season each side with kosher or sea salt.
Rest the steak for 6 minutes.
Toast your bread on one side until it is golden brown.
Brush tare sauce on the untoasted side of the bread. Place your katsu steak on the sauced bread and close the sando. Using a serrated knife, cut the sando into four squares. Serve Immediately.


CHOW-TO is a documentary series hosted by Senior Video Producer Guillermo Riveros dedicated to breaking down the process for creating the most delicious foods from around the world. Follow as Guillermo learns history, techniques, tips, and valuable insight from chefs and experts, as they take him behind the scenes.

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