Wagyu Katsu Sando

In Tokyo this sandwich is an indulgence built around one idea: a crunchy shell and a barely cooked, buttery middle. Because wagyu is so marbled, a quick, very hot fry is all it needs; the fat softens and bastes the meat from inside. Trim the steak into a neat block the same width as your bread before breading so each slice shows that clean band of pink. Rest the steak on a rack after frying, never on paper towels, or steam will soften the panko you worked for.