@jmxfcbz: It’s musiala szn 🙂‍↕️ #bayern #musiala #jamalmusiala #comeback #fyp musiala goal v bodo // musiala comeback // musiala collapse

𝐉𝐌𝐗𝐅𝐂𝐁

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Wednesday 16 September 2026 19:16:50 GMT

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𝐍𝐉𝐖™ :

Starboyyyy

2026-09-16 19:20:14

5

RAVYX™ :

Big comeback from Bambi 🔥🔥🔥

2026-09-16 19:31:37

4

claim.ftbl :

2026-09-16 19:23:40

1

𝓛𝓪𝓲𝓵𝓪🕸 :

My bambii

2026-09-16 19:36:55

1

user1900008998 :

Nie gezweifelt

2026-09-16 21:16:18

0

𝐌𝐎𝟏𝟕 :

2026-09-16 19:27:51

1

KEB$IK🥙🇵🇱† :

2026-09-16 21:23:44

0

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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.

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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