How to Recreate a Restaurant Food at Home | WAGYU KATSU SANDO | Deep Fried Wagyu Cutlet Sandwich

How to Recreate a Restaurant Food at Home | WAGYU KATSU SANDO | Deep Fried Wagyu Cutlet Sandwich

March 6, 2020 2 By William Morgan


G’day folks. Welcome to ty’s plate. If you have been following my Instagram, you
may recall that I dined in a modern Japanese restaurant named Reif Kushiyaki in mid-February. I had much-acclaimed Wagyu Katsu Sando which
I promised to recreate hence today’s video. Without further ado let me take you through
how you can make the same a must try Wagyu Katsu Sando at home. Enjoy it, folks. First up, I finely sliced a finger sized ginger,
diced two gloves of garlic and a quarter of small red onion for the Katsu sauce. I caramelised onions and cooked garlic with
butter as I did not want garlic taste to overpower the sauce. However, I used fresh ginger. Yes, you can buy ready-made Katsu sauce from
large supermarkets or Asian groceries. I opted to mix up some of the sauces I have
at home to recreate the sauce. I used two tablespoons of tomato sauce/ketchup,
one tablespoon of barbecue sauce. Instead of barbecue sauce, you should use
Worcestershire sauce if you have it. In another bowl, I mixed a half tablespoon
of soy sauce and the same amount of German apple wine as I could not buy mirin which
is Japanese cooking rice wine similar to sake. I mixed all the sauces into one bowl then sprinkled
finely sliced ginger into the mix then I set it aside. Next, I tore down two slices of milk bread
into an oven pan to bake them to dry for breadcrumbs. This is called Panko in Japanese which you
can buy also. Bake in 120-150 degree Celsius for 12-15 minutes
making sure you are just drying them not browning them. I then whisked two eggs which will be used
as a batter for Beef Katsu later. I added honey Dijon mustard into my already
made Katsu sauce from before then made Teriyaki marinate for the topside steak which will
accompany Wagyu Katsu. Again, this is not a regular recipe but I
found Reif Kushiyaki did this so I followed. Mix one tablespoon of soy sauce, half tablespoon
of apple wine or mirin if you have, and a teaspoonful of honey. I put the rest of ginger I sliced before into
the sauce. I added a dash of maple syrup as I love the
distinct aroma and taste of maple syrup. I sliced off a topside steak and then marinated
with the Teriyaki sauce I just made. The main character of today’s show ‘the
wagyu!’ I bought Australian Wagyu NY Strip loin cut
and trimmed off the excess fat at the end then dried the surface of the meat. I got dried milk break out from the oven then
shredded it with a food processor. I put Korean dried and marinated seaweed with
the bread crumb which is not a usual recipe. I observed and tasted Reif Kushiyaki’s Katsu
which was coloured very dark and it was not because it was burnt. I suspected it would be either black sesame,
seaweed or even black quinoa. I did not ask the chef what it was but I opted
for seaweed as I presumed it will add nice texture, colour and the taste to the Wagyu
Katsu. I then battered wagyu with flour first, whisked
eggs second then the bread and seaweed crumb the last. Make sure you put a generous portion of breadcrumbs. I inserted three sticks into the Wagyu so
it won’t get deformed while frying. After deep frying Wagyu Katsu in vegetable
oil for about two minutes, I drained the oil out. I made a mistake of frying twice like I normally
do with Ton Katsu (Pork Cutlet) to add more crispiness to the batter and making sure they all get cooked. The wagyu was cooked to medium which was ok
but I would have preferred medium-rare or even rare. Anyway, to assemble the sandwich, I toasted
soft milk bread in butter in low heat. I cooked thinly sliced topside steak in a
grill pan while I was frying the Wagyu and toasting the bread on one side. Once everything is ready, I put Honey Dijon
sauce on a bed of toasted milk break then put the topside steak on it. Put the Wagyu Katsu on top of the topside
steak and cover the Wagyu Katsu with a generous serving of Katsu sauce. Close the sandwich with another piece of the
toasted milk break and it is ready. To plate and serve, I cut the sandwich into
four pieces, You see me wearing a glove type of thing on
my left hand which is my DJI Osmo Pocket as I thought to capture some action shots but
unfortunately they were not all in focus. I then found the minimum focal length is 20
cm. If you are thinking of doing the same thing
now you know the minimum focal length. Put Katsu sauce and Honey Dijon mustard on
a plate and then presented the Katsu Sando in a way that the cut side of the Wagyu can
be visible. There you have it, folks. Homemade recreation of Reif Kushiyaki’s
Wagyu Katsu Sando. Hope you have enjoyed it and please make sure
you subscribe and bang on the like button. Leave your thoughts in the comments section. I strongly recommend you try making this dish
as you won’t regret it. Bye for now and see you again in the next
video.