The wagyu sando has become one of the best-known dishes to come out of Japan in recent years, and it now features on restaurant menus across Dubai. Although it is often seen as a restaurant dish, it is very easily achievable at home. The prep time is short, and much of the result comes down to the quality of the beef and the cooking. This guide explains what a wagyu sando is, which cuts work best, and how to prepare it step by step.
What is a wagyu sando?
A wagyu sando is a Japanese-style sandwich made with wagyu beef, usually served on soft milk bread with the crusts cut off. "Sando" is the Japanese word for sandwich.
The popular version of the sandwich is the wagyu katsu sando, also called gyukatsu sando. "Gyu" means beef and "katsu" means cutlet, so it's a breaded, deep-fried beef cutlet rather than the pork or chicken katsu most people know. The steak is coated in flour, egg and panko, fried quickly in hot oil, then pressed between two slices of bread with a sweet, fruity katsu sauce.
Some restaurants skip the breading and simply sear the steak. Both are considered a wagyu sando, although the katsu style is the more widely recognised version and is the focus of this blog.
Choosing the best cut for a wagyu katsu sando
You want a tender cut that you can serve pink, cut to roughly the width of your bread and about 2cm thick. Thinner than that, and the centre overcooks before the crumb has coloured.
Striploin: the classic choice
Striploin (sirloin) is what most chefs use. It has a good band of marbling, a firm enough texture to hold its shape in the fryer, and a clean rectangular shape that fits neatly between two slices of bread. Our Australian Wagyu MB 9+ striploin steak from Kiwami by Stockyard is the perfect choice here. For a Japanese alternative, our A5 Saroma striploin gives the same shape with noticeably richer marbling.
Fillet Mignon: a more tender alternative
Fillet mignon, cut from the tenderloin, is used less often for katsu sando than striploin. It has a rounder shape that doesn't sit as neatly in a rectangle of bread, and less of the marbling that gives the dish its richness. It is, however, the most tender cut on the animal, so it's worth choosing if you find heavily marbled beef too rich for a sandwich or prefer an especially delicate bite.
Our Australian Wagyu MB 9+ fillet mignon steak works well for this, and a centre-cut piece gives the neatest shape. For a Japanese version of the same cut, the A5 Wagyu tenderloin steak offers the same tenderness with far more marbling, in a smaller portion.
Japanese A5 or Australian wagyu?
Japanese A5 wagyu is the top grade of beef in Japan, and it's extraordinarily rich, whichever cut you choose. If you're new to wagyu grades, our guide on what Japanese wagyu grades mean covers this in detail.
Because A5 is so rich, it's worth starting with Australian MB 9+ first, with either the striploin or fillet mignon cuts. It still has plenty of marbling but is easier to fry evenly, and a full cutlet won't feel too heavy. Save the Japanese A5 cuts for when you want a smaller, more indulgent sando, and cut the portion a little thinner so the fat has time to soften.
Wagyu sando recipe: what you'll need
This recipe makes two sandos.
For the beef:
- 250g to 300g wagyu striploin or fillet, about 2cm thick
- Flaky salt and freshly ground black pepper
- 3 tbsp plain flour
- 1 egg, beaten
- 60g panko breadcrumbs
- Neutral oil for frying, such as sunflower or vegetable oil
For the sauce:
- 3 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp light soy sauce
- 1 tsp honey
- ½ tsp Dijon mustard
To assemble:
- 4 thick slices of Japanese milk bread (shokupan), or soft white sandwich bread
- Softened butter or Japanese mayonnaise, optional
Stir the sauce ingredients together and set aside. Many katsu sauce recipes use mirin or sake; this version leaves them out and still has the sweet, tangy depth of katsu.
How to make the wagyu katsu sando, step by step
Step1: Prepare the steak
Pat the steak dry and trim it so it matches the shape of your bread. Keep it in the fridge until you're ready to coat it. A cold centre buys you extra time in the oil, which is how you get a crisp crust and a pink middle. Season with salt and pepper just before breading.
Step 2: Bread the cutlet
Dust the steak in flour and shake off the excess. Dip it in the egg so every side is covered, then press it firmly into the panko. Rest it in the fridge for five minutes so the coating sets and doesn't slide off in the pan.
Step 3: Fry the cutlet hot and fast
Heat about 4cm of oil in a deep pan to 180°C to 190°C. Lower the cutlet in gently and fry for around 2 to 3 minutes in total, turning once, until deep golden.
Timings vary with thickness and marbling, so a probe thermometer helps. For medium-rare, lift it out when the centre reads about 50°C. It will keep cooking as it rests.
Step 4: Rest on a rack
Put the cutlet on a wire rack, not kitchen paper, and sprinkle with flaky salt. Rest it for three to four minutes. The rack keeps the underside crisp while the juices settle.
Step 5: Prepare the bread
Lightly toast the bread on one side only, or leave it soft if you prefer the classic pillowy texture. Spread katsu sauce on the inside of both slices. A thin layer of butter or Kewpie mayonnaise, on one slice adds richness and stops the sauce soaking straight in.
Step 6: Assemble and slice
Place the cutlet on one slice, add a little more sauce on top, and close the sandwich. Press down gently, trim the crusts with a sharp serrated knife, and cut into halves or thirds so the pink centre shows. Eat it straight away, while the crumb is still crisp.
Tips for a better wagyu katsu sando at home
- Oil temperature matters more than anything else. If it's too cool, the panko absorbs oil before it browns and the sando turns greasy. Fry one cutlet at a time so the temperature doesn't drop.
- Don't sauce the bread too early. Katsu sauce softens milk bread quickly, so assemble just before serving.
- Use a very sharp knife for the final cut. A blunt one squashes the bread and tears the crust away from the beef.
Make your wagyu sando at home with Prime Gourmet’s finest wagyu cuts
All our meat is halal, and our Australian and Japanese A5 wagyu beef are available for delivery across the UAE. You can also visit one of our butcher shops in Dubai, where our team can cut the steaks to the thickness you need. Japanese wagyu is usually delivered frozen, so thaw it overnight in the fridge before breading. Australian wagyu is delivered chilled and ready to use.
