Japanese A5 Wagyu Katsu Sando
Recipe courtesy of Michael Powell, Executive Chef, The Briar Club (Houston)
- 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.