Sous Vide Katsu Sando Experiment

The Wagyu Sando is a cult like craze right now on the interwebs and of course I realllly want to join with a Sous Vide version. Well, if you didn’t already know, A5 is a pretty penny so I’m not about to experiment on the real deal. So, I went with a ribeye from my local Supermarket to see if I could prove the concept. Oh and I wanted it to be dang tasty.

🔪Prep Time 30 minutes

🛁Sous Vide Time 2 hours @130F/54.4C

🥩 Total Time 2 hour 30 minutes


  • 1 Ribeye
  • Salt to taste
  • 4 slices Japanese milk bread or bread of your choice
  • Sriracha Mayo or sauce of your choice
  • Mayo or butter for bread toasting. Dealers choice.
  • 1 cup seasoned Panko
  • 1 large egg beaten
  • 1 cup seasoned flour (salt, pepper, garlic)
  • 1/2″ layer of canola or veg oil for frying


I started by lightly Salting the ribeye before the bath. I knew I was going to have salt in other areas of the prep so I didn’t go too crazy.

Next, set your Sous Vide circulator to 130 degrees F / 54.5 degrees C. Bag your protein and place it in your bath. I’ll link to my SV and container set up in the equipment list at the bottom of this write up if you’re wondering. Forgot to take a picture this time. SV for two hours. While your ribeye is in the bath, turn your attention elsewhere. Lightly toast only ONE side of your bread. I like to heat up my cast iron and toast with a light coating of mayo.

After the time is up on the steak. Take it out and cut into fourths. Dry with paper towels.

Set up your dredge stations and run each piece through the flour, egg, and seasoned panko

Heat up about 1/2″ layer of canola oil. Remember. We are only shallow frying now to get the outside crispy. About 1-1.5min a side. The inside is already done.

While your make the sandwiches. Slice up a piece for the chef. Thems the perks.

Generous spread your sauce on the bread. I went with a sriracha mayo. And I did not regret that decision.

Enjoy! And share with your friends!

Or don’t. Up to you. ¯\_(ツ)_/¯

Thank you for checking us out. Now go ahead and try this one! You’ll love it. And when you do, go ahead and drop me a comment and tell me how it went, I want to know! If you enjoyed this, check out our social media’s and go ahead and share this blog with a friend. If you want to be the first to see our new cooks, subscribe to the blog through the bottom of this page. See ya next time!

Equipment List Links:

Vacuum Sealer: Anova Vacuum Sealer

Vacuum Seal Bags: Anova Pre Cut Vacuum Sealer Bags

Vacuum Seal Rolls: Anova Rolls Vacuum Sealer bags

Sous Vide Circulator: Anova Nano 

Sous Vide Circulator: Anova Pro

Sous Vide Container: Anova Sous Vide Container

Chef KnifeWustoff Chef Knife

Meat Church Rub: Meat Church Rub

BBQ Sauce: Lillies Smokey Hot

Sheet Pan With Wire Rack: Sheet pan with a rack

Skillet: Skillet

Diamond Salt: Diamond Salt

About The Author


This is me. I am Groot.


  1. This looks amazing! Just wanted to let you know that I plan to try this over the weekend. I am going to use a ribeye that I dry-aged at home for 56 days, and I may try roasting one on the smoker and doing another in the SV just for a comparison. But otherwise I plan on following your approach pretty closely.

  2. This looks amazing and cant wait to try… also, that potato also looks delicious, any chance you have a link for that recipe?!

    1. Thanks josh. I believe it was a good network recipe. There is actually a bunch of them out there. They’re called hassleback potatoes.

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