Japanese A5 Wagyu Katsu Sando
Recipe courtesy of Michael Powell, Executive Chef, The Briar Club (Houston)
Ingredients
- A5 Japanese wagyu strip - 2 oz.
- quail egg - 1 ea.
- Osetra caviar - .5 oz.
- Kewpie Spicy Mayo - 1 tsp.
- shokupan (Japanese milk bread) - 1 pc.
- micro tatsoi or similar greens - to taste
- salt - to taste
- pepper - to taste
Instructions
- Season and sear the beef on both sides. Allow to rest.
- Toast shokupan lightly in rendered wagyu fat, both sides.
- Prepare quail egg sunny-side up.
- Lightly spread aioli on toast. Add beef and cut the sandwich into bars.
- Garnish with sunny-side-up quail egg, Osetra caviar, additional spicy aioli and micro greens.
