@mikereidchef: The ultimate wagyu knuckle sandwich, served on fresh, homemade sourdough. 🥩🥪 #MikeReid #Recipes Ingredients: 2 wagyu knuckle steaks (cut from just above the shin), approx. 1.5cm thick 60 grams plain flour 2 large eggs, beaten 120 grams panko breadcrumbs 1 teaspoons fine sea salt 0.5 teaspoons freshly ground black pepper 1 liters neutral oil, to deep-fry 100 grams Kewpie (Japanese) mayonnaise 1 tablespoons shio koji 1 teaspoons yuzu juice (plus a little zest) 4 thick slices of soft sourdough / milk loaf, crusts off 30 grams softened butter, for the bread 4 butter (butterhead) lettuce leaves 2 tablespoons rhubarb hot sauce, to taste Steps: Prep the wagyu: Take your wagyu knuckle — it's the bit just above the shin. Trim to neat portions about 1.5cm thick. Season both sides generously with 1 teaspoons fine sea salt and 0.5 teaspoons freshly ground black pepper. Set up the crumbing station: Three bowls: 60 grams plain flour, then 2 large eggs, beaten, then 120 grams panko breadcrumbs. Dredge each steak in flour and shake off the excess, dip into egg, then press firmly into the panko so you get a thick, even crust on both sides. Deep-fry: Heat 1 litres neutral oil, to deep-fry to 175-180°C. Lower in the crumbed wagyu and fry until deep golden and the crust is set — about 3 minutes Rest: Rest the katsu on the rack so it stays crisp and the juices settle while you build everything else. Shio koji–yuzu mayo: Whisk 100 grams Kewpie (Japanese) mayonnaise with 1 tablespoons shio koji and 1 teaspoons yuzu juice (plus a little zest) until smooth and glossy — a beautiful emulsion. That koji-yuzu hit is what makes this sing. Prep the bread: Cut thick slices from the loaf and take the crusts off. Butter with 30 grams softened butter, for the bread, then spread a good layer of the shio koji–yuzu mayo over the base slice. Build: Lay on the 4 butter (butterhead) lettuce leaves, then a generous splash of 2 tablespoons rhubarb hot sauce, to taste. Slice the rested wagyu katsu and lay it over the top. Lid on: Lid on, press gently, and cut in half to show off that pink wagyu and golden crumb.

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Saturday 29 August 2026 18:01:16 GMT