The episode features a Japanese-inspired sandwich, the Katsu Sando, but with a twist - using Wagyu beef instead of traditional pork. The host starts by making Japanese milk bread from scratch, which involves creating a "tongue zone" or "starter" mixture, activating yeast, and kneading the dough. The bread is baked in a loaf pan and then used to make panko bread crumbs.
For the Wagyu katsu, the host purchases a high-end A5 Wagyu beef from Japan Premium Meats in New York, which costs $130 per pound. The beef is sliced into a chunky piece, battered with egg and flour, coated with panko bread crumbs, and then fried.
The katsu sauce, also known as Bulldog sauce, is made by mixing together ketchup, soy sauce, Worcestershire sauce, mirin, honey, Dijon mustard, and grated ginger and garlic.
The sandwich is assembled with toasted Japanese milk bread, katsu sauce, shredded cabbage, and the Wagyu katsu. The host notes that the texture of the Wagyu beef is unlike regular beef, with a soft and fatty texture that "explodes" in the mouth.
The episode ends with the host taking a bite of the sandwich, declaring it to be "insanely expensive" but worth it for the unique experience.
Here are the key facts extracted from the text:
1. The katsu Sando is a Japanese sandwich that is a type of comfort food.
2. It typically consists of a bread roll, a cutlet (usually pork), katsu sauce, and shredded cabbage.
3. Japanese milk bread is traditionally used to make the bread roll.
4. The bread roll is made with a "tongue zone" or starter, which is a type of roux that helps soften the final product.
5. To make the bread, flour, milk, and yeast are mixed together and then kneaded.
6. The dough is allowed to rise for about an hour and a half before being shaped and baked.
7. Panko bread crumbs are made by crumbling Japanese milk bread into small pieces and baking them in the oven.
8. The katsu cutlet is typically made with pork, but can also be made with chicken or other meats.
9. The Wagyu katsu Sando is a variation of the traditional katsu Sando that uses high-end Wagyu beef.
10. A5 is the highest grade of Wagyu beef.
11. The katsu sauce is a type of barbecue sauce that is made with ketchup, soy sauce, Worcestershire sauce, mirin, and honey.
12. The sauce is mixed together and not cooked.
13. Fresh ginger and garlic are grated into the sauce for added flavor.
14. The sandwich is assembled by placing the katsu cutlet on a slice of Japanese milk bread, topping it with katsu sauce and shredded cabbage, and finishing it with another slice of bread.
15. Traditionally, the crust is sliced off the bread before assembling the sandwich.