@greendannii: Replying to @Cobi Casey Bedford THE SANDO THAT BROKE MY COMMENTS 🚨🥩 you guys would not stop asking for this… so here it is, EXACT recipe below (this feels illegal to share👀) Ingredients: A5 Wagyu striploin or ribeye (1–1.5 inches thick), panko, plain flour, vegetable oil, wagyu tallow, caramelised onions, truffle aioli, Japanese milk bread, smoked cheddar cheese Tonkatsu sauce: 1/4 cup Worcestershire, 3 tbsp ketchup, 2 tbsp honey, 1 tbsp oyster sauce, 1/4 tsp garlic powder, 1 tsp whole grain mustard. Combine in a small pot over medium heat, simmer 1–2 min until slightly thickened, remove from heat and cool. The sando: Dry the wagyu, salt it, let it sit for 30 min. Coat in flour, then egg, then panko (press the panko in) Heat wagyu tallow to 180°C (no higher, or you'll overcook it), deep fry the Wagyu for 2 min until golden brown. Season with flaky salt immediately, then rest 10–15 min. Toast milk bread on both sides in tallow, medium-low heat, melting smoked cheddar under one slice as it toasts. Add truffle aioli, tonkatsu sauce, and caramelised onions, then the cutlet. Close it up, trim the edges, cut into quarters and serve. This was my first ever attempt with no culinary background so trust me, YOU CAN TOO If you make this please please please tag me or stitch it, I genuinely want to see every single one - I’m such a proud Mumma Save this for your next date night (and every night after that)

APTHKades :

I’ll eat the crust

xtn.a :

Finallyyyy took forever to post!! Once I saw the first video I wanted to try it that night! 😅 ❤️

Tasha and Dezi 💜💏👭 :

ill take the crust! 😳

Cobi Casey Bedford :

THANKYOU 🙏🏽 40 weeks pregnant and can’t fkn wait to make this tonight

TheClothingBusiness :

I recommend the brand “Whitlock’s” for the caramelised onions 🧅 it is goated I promise!!

Sam :

Where in Bali did you find this beautiful sandwich Its epic x

Bob :

I literally just watched a few hours ago I’m glad the recipe was brought back to my fyp

GibsonLove87 :

You are literally the best!!

iamsarahharris :

thank you algorithm for bringing me back 🤏🏽

Swan :

About time 🥹

꧁𝓔𝓻𝓲𝓴𝓪 𝓡𝓮𝔂𝓮𝓼꧂ :

I’m definitely making these

happylifea12 :

I can have the crusts don’t throw it out

Sammi Jaeger :

Thank you 🙏🏾 do you leave the wagyu uncovered to rest? How do you balance resting it vs keeping it warm? Vs keeping the crumb crunchy?

coco :

You are amazing

kaceeryan_ :

One important question? What bread are we using?

BROWN☆Anime☆BARBIE :

Omg you’ve inspired me, I def want to make this now 🤤

Sweettooth🤍🖤 :

YAAASSSSSS

Tam :

Ty queen x

onetravellinggypsy :

Well done 👏🏼👏🏼👏🏼👏🏼

🥰Sweet🥰😜Sally😇 :

jmansti :

Cut the crust off the bread and not waste the steak!!!

ALLIE :

I cannot waittttt to remake this thank you for your service

johndow :

$20 crust lol

Padgit8r :

It might not be as hard as it looks, but is it as expensive as it looks?