L'Univers FOODHUB · Recette · Wagyu
A5 Wagyu sandwich: the Japanese sando
The Japanese sando, Wagyu style: crustless white sandwich bread, a single thick slice, cut clean. Two sandwiches with 200 g.
The Wagyu sandwich is a Japanese classic, the luxury katsu sando. Crustless white sandwich bread, a single thick slice of tenderloin, mustard and sauce, cut clean. It's the most elegant lunch you can make with 200 g.
The bread matters as much as the meat
Use thick, crustless white sandwich bread, toasted on one side only: the toasted side faces in to hold the juices, the soft side faces out for the bite. The crust, for its part, tears the meat as you bite down.
Ingredients for 2 sandwiches
- 200 g A5 Wagyu tenderloin or striploin, one 2 cm slice per sandwich
- 4 slices of thick white sandwich bread, crusts removed
- 1 tablespoon mild mustard
- 2 tablespoons tonkatsu sauce, or a mix of soy sauce, ketchup and Worcestershire
- Softened butter, fleur de sel, pepper
Method
- Temper the meat for 30 minutes, pat the surface dry, and salt just before cooking.
- Sear one minute per side in a very hot, dry skillet, then rest for five minutes. A sandwich is built with rested meat, otherwise the bread soaks everything up.
- Prepare the bread: toast one side, lightly butter the toasted side, and add the mustard and sauce.
- Assemble with the whole slice, without cutting it, close and press flat for ten seconds.
- Cut with a straight-edged knife in a single stroke, trimming the edges to show off the cross-section.
Mistakes to avoid
- Assembling with piping-hot meat. It turns the bread soggy in thirty seconds.
- Slicing the meat beforehand. A single whole piece is what makes the cross-section so striking.
- Thin bread. It can't hold the slice and gets crushed.
- Too much sauce. Two tablespoons for two sandwiches, no more.
Frequently asked questions
Which cut should you choose?
Tenderloin, the most tender, or striploin for more flavor. Ribeye is too rich for a sandwich.
Can you make it ahead?
One hour at most, wrapped tightly in parchment paper. Any longer and the bread turns damp.
Hot or cold?
Warm. The meat should be rested but not cold, otherwise the fat sets.
Further reading
- A5 Wagyu burger: whatever you do, don't grind it
- Cooking A5 Wagyu in a skillet
- Cold A5 Wagyu with carrot salad
The cuts that work
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