- Cut steak in half, as close as possible to the size of the bread. Season with salt and pepper.Ā ā
- Place flour, beaten eggs, andĀ bread crumbsĀ in separate bowls or trays. Coat steaks evenlyĀ with flour, egg,Ā bread crumbs, one at a time. Be sure to shake off any excess off.Ā ā
- In a deep pan or pot, heat up 1-1.5 inch of oil to 350Ā°F. Once hot, fry coated steaks for 1Ā minute on one side, then turn over and fry for another 30 seconds. If steaks are thinner than 1Ā inch, fry for about 30 seconds each side. Center of the beef should be rare. Take out and restĀ on a wire rack to drain, about 3-5 minutes depending on thickness.Ā ā
- Coat each wagyu katsu with 1-2 tablespoons of KikkomanĀ® Teriyaki Takumi, Original on eachĀ side of each cutlet.Ā ā
- Assemble each sandwich and cut off the crusts. Cut sandwich in half or thirds, if youād like.
Recipe created in partnership with @wah.wuu.
