Ingredients
Slaw
2 cups green cabbage, very thinly sliced
2 cups purple cabbage, very thinly sliced
¼ cup japanese mayo
1 tbsp chile oil
2 tsp soy sauce
The juice of 1 lemon
1 small shallot, diced
Salt & pepper
Yuzu mist
⅓ cup yuzu juice
1 tbsp soy sauce
Togarashi seasoning
1 Tbsp Togarashi
½ Tbsp white sesame seeds
½ Tbsp black sesame seeds
1 Tbsp salt
Wagyu Katsu
1 wagyu ribeye
2 cups panko breadcrumbs
1 cup flour
3 eggs
Salt
Fry oil
Other ingredients
Katsu sauce
Milk bread
For the slaw in a bowl add, Mayo, chile oil, lemon juice, shallot
Soy sauce, salt & pepper. Mix well, add the cabbage mix again then set aside.
For the yuzu mist, mix the yuzu juice and soy sauce together add to a spray bottle and set aside.
For the togarashi seasoning, mix all of the ingredients together and set aside.
Cut the wagyu into 4 x 6 inch rectangles. Season the eggs, breadcrumbs and flour with salt then coat the wagyu in the flour then the egg and lastly the breadcrumbs.
Heat the oil to 400F then fry the wagyu for 1-2 minutes on each side. Remove to a wire wrack, spray with the yuzu mist then dust with the togarashi seasoning.
To assemble, on milk bread, katsu sauce, fried wagyu, then the slaw. Remove the crust then cut in half.
Enjoy!
