Wagyu Beef Katsu Sando | Gordon Food Service
1. Using a boning knife, clean the striploin down to the flesh, removing the cover fat and silver skin. 2.
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Cooking tools:
- Boning knife
- Meat tenderizer
- Deep fryer
- Deep-fry thermometer
- Roasting rack
- Chef's knife
- Cutting board
- Zip-top bag
- Pan
- Baking sheet
- Parchment paper
- Tongs
- Whisk
- Mixing bowl
- Kitchen timer
- Refrigerator
- Serving platter
Ingredients
- 140 g Australian Wagyu Whole Beef Strip Loin
- 7 g GFS All-Purpose Flour
- 1 ct. Gordon Choice Grade A Large Shell Egg
- 28 g GFS Coarse Panko Bread Crumbs
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 2 ct. GFS Sliced White Pullman Bread
- 45 ml Recipe: Umami Spread
- 7 1/2 ml Recipe: Ponzu Sauce
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