Wagyu Katsu Sando #shorts

Wagyu Katsu Sando Ingredients - 200g (about 7 oz) Wagyu sirloin (trimmed of fat and portioned to match the bread’s shape) - 50g (about oz) flour - 2 eggs, beaten - 100g (about 3.5 oz) panko bread crumbs - 30g (about 1 oz) tonkatsu sauce - 50g (about oz) thin sliced sugar loaf cabbage - 2 slices milk bread (from a tin loaf) - Wagyu tallow, for frying Method 1. Season the trimmed Wagyu sirloin with salt, then dust in seasoned flour, dip in beaten eggs, and finally, coat evenly with Panko bread crumbs. 2. Heat the Wagyu tallow in a fryer or deep pan to 180°C (356°F). Fry the breaded beef for 3-4 minutes or until golden brown and crispy. Immediately season with flaky salt upon removal from the fryer. Let it rest for 5 minutes. 3. Lightly brush one side of the milk bread slices with tallow, then toast them on one side only. 4. Spread tonkatsu sauce on the toasted sides of both bread slices. 5. Place the beef cutlet on one slice of the bread, then a