Secret off menu WAGYU KATSU SANDO Japanese Master Chef Masaki Sugisaki London | John Quilter

Masaki Sugisaki secret off menu WAGYU KATSU SANDO recipe is epic. This how to make Wagyu Katsu Sando vid, is the ultimate Wagyu Katsu Sando recipe. Full stop. Masaki has given the recipes to the Wagyu Katso Sando and Milk Bread along with the Miso Demi Glace sauce below.

MISO DEMI GLACE SAUCE
⁃ 2kg Sake ⁃ 40 grams Kombu
⁃ 1.4kg Cherry tomato (lightly dress with olive oil then slow roast in Josper)
⁃ 2kg Tomato (cut into 1/4, lightly dress with olive oil then slow roast in Josper)
⁃ 1kg Onion (roughly cut into 5cm square, lightly dress with olive oil then slow roast in Josper)
⁃ 1kg Wagyu beef fat (cut into 5cm cube then slow roasted in Josper)
⁃ 400 grams Tomato puree
⁃ 2kg Sake
⁃ 300grams Haccho-miso
⁃ 1kg Mirin ⁃ 400grams Tamari soy
⁃ 120grams Honey
⁃ 300 grams Butter

Methods
1. Soak kombu in sake and infuse for overnight.
2. Roast Wagyu beef fat, tomato, cherry tomato and onion in Josper as above. (Each items to be roasted separately to control timings)
3. Once 2 is ready, place roasted Wagyu fat with tendered fat in large pot and cook off tomato puree.
4. Once Tomato puree has been cooked off, add Kombu sake with Kombu. 5. Let them GENTLY simmer until all the vegetables are completely cooked to almost melting
consistency. take off kelp before it start to melt. Stir well once every 5-10 mins to avoid bottom of the pot to be burnt.
6. Add Haccho miso (Dark miso but NOT Sakura miso), mirin, Tamari soy and honey and mix well.
7. Bring them back to boil on gentle heat. Once start to boil, add butter and mix well to emulsify.
8. Keep simmer for further 1 hour over GENTLE heat. Stir well once every 5-10 mins to avoid bottom
of the pot to be burnt.
9. Blitz well with hand blender.
10. Pass through chinois with soft spatula. Squeeze out all possible liquid you can.
11. Bring them to boil again and adjust consistency and flavour.

SOBA MILK BREAD
800 gr whole milk (temperature should be between 10 and 15C)
960 gr white flour (all purpose)
100 gr powdered roasted soba
65 gr sugar
20 gr fresh yeast
Mix for approx 5 min
Add
20 gr salt
Mix for approx 3 min
Add
130 gr butter (room temperature)
Mix for approx 5 min
Windowpane test

Proofing is done at room temperature for about 3h both time.

Bake at 190C for 10min with lid, then take off the lid and cook a further 25min at 180C

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I'm a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world.  And Ill show you how to recreate it for yourself at home

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Secret off menu WAGYU KATSU SANDO Japanese Master Chef Masaki Sugisaki London | John Quilter
https://www.youtube.com/watch?v=nzfC-rEw9h8

John Quilter
http://www.youtube.com/foodbusker

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