$3 Vs $300 Katsu Sando

The Katsu sandwich’s elegance is not determined by its price tag… or maybe it is.
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Full Recipe: www.joshuaweissman.com/post/3...

[@bearoven560]

But better: cereal edition. Make cereal from scratch Josh.

[@Unkownnnn]

NO FR THO😭💀

[@getsomehelp8866]

💀

[@Coffin_OG]

That would be good😌

[@GK_Squid]

Show us your crunch berries!

[@Omer.Reshef]

Umm, that will belong to but better isn't it?

[@Lil-Dragon]

That black garlic bread sounds like my dream. Anything combining garlic into Anything I'm wanting to try.

[@Falcon532.]

Got to admit when I saw the thumbnail I thought it was cinnamon raisin bread.. I was super surprised by it being black garlic

[@khalilahd.]

Same 😋

[@LibertyMonk]

I knew he had plans for all that black garlic, but ooooh boy, I didn't expect this.

[@sannevorrink]

Omg me too. The more garlic, the better❤❤

[@MrPeggox]

Shiversssssss

[@dariusdees1352]

You know it's good when Josh doesn't share with the crew

[@BomberTank]

I think this is the first time I watched Josh say No. Shell the money out for this. Everything else is like if you got it do it, if not that's okay. Josh just threw everything out and said do this one! 😂😂😂

[@GiantkittenGodMusic]

Yep, He really did.

[@brixenlang3207]

When I saw the title, I got confused on how a katsu become a tank-top…

[@myxomatosis455]

You know Josh understands fancy when he makes a YUZU MIST

[@gamingmarcus]

I love how you made everything in the expensive one more extravagant. Except the mayo. Kewpie is perfection in a bottle.

[@fatrabbitphoto]

Gonna throw this out there, let's have one of these But Expensiver videos with a "No Beef" restriction, so the price can't be bulked out with Wagyu. If only just so we can see Josh do something delightful to some Mangalitsa pork, or something along those lines.

[@Jack-John]

Love this man's immaculate cooking

[@YoSerpant]

🫵R🦸‍♂️🌈

[@khalilahd.]

Same ❤

[@arbella89]

I would love a comprehensive guide to Asian sauces. What they are made of, what they taste like, and their uses. There are so many that you use often and I start getting them mixed up. Shirodashi, shoyu, hoisin, shaoxing wine, etc...

[@ddeweers2503]

Yess!

[@michaelh7490]

Shirodashi is a soup base, shoyu is literally just soy sauce, hoisin is a sort of Chinese barbecue sauce, shaoxing wine is just wine and is used in mostly Chinese dishes or for deglazing.

[@daniellabitigan8482]

@@michaelh7490 What's the diff between dark and light soy sauceM

[@michaelh7490]

@@daniellabitigan8482 dark soy sauce is a bit less salty and a tiny bit thicker. "Light" soy sauce is what most people use in day too day cooking. Dark soy sauce is more for color than anything in most dishes.

[@robertreid2499]

awesome awesome idea

[@arthurgamerpro6559]

I been watching you for a year with 0 experience on cooking and thanks to your videos as a beginner I'm called a Gourmet guy with my friends. Thanks for sharing your recipes, I just bought your book to keep growing strong and become that true gourmet chef!

[@khalilahd.]

This sounds so good 😋 sweet and savory is the pinnacle of flavor 🙏🏽

[@AnacondaHL]

Love your videos! The change you made this year to do all the intro talking first, and to end the video with B-roll, really helps the smooth flow of these videos.

[@theando1736]

love the enthusiasm!

[@cesarvideos100]

Japanese food has always been my favorite, and learning doing this kind of dishes really enlightens my day knowing I can add another delicacy to the recipies I like doing from this culture 😋 thank you Josh for doing this incredible dishes and always rocking them with style ✨️

[@danielturchan4092]

I’ve been wanting to buy ur book, and all of a sudden, my friend who I showed your channel to a few months ago, said he watched a lot of ur vids and realized I was a big fan and got me my own cutting board and THE BOOK. 😊YESSSSSSSS. Have a nice day Josh

[@rubenalvarez6830]

Both look so good!!

[@pascastro9928]

Nice editing this video!! Returning to a slow paced more enjoyable video. Thanks!!!!

[@titaniumcoated]

yooo josh that beat at the end is TUFFFF

[@kandorb]

Hi Joshua, I would love to learn about all the things one can use a cast iron pan. Might that be a good idea for a video? Love your content. Thanks for the amazing videos. Best

[@mckeithenmccormick9642]

I'd love to see these have a mid-range version added as well. There is the one that we can never source (or afford) the ingredients for, there is the super-cheap one, and ... what makes sense as a middle ground to maximize return on investment. Maybe that could be your next series - bang for your buck. Where to spend the money smartly to maximize the result.

[@MegaBabibo]

Just use regular steak with the second version?

[@Arthrexx]

@@MegaBabibo That's still about 200 dollars in different ingredients, so... no, not really

[@rme420erik]

You're terminology is awesome in its hilarity!

[@smacznienatalerzu]

Amazing as always 🔥

[@totollies]

"Deep-fried Wagyu steak" is an evil, evil description. I hate that I love it.

[@brettmoore5167]

I live for your reactions to the food you just made. Wish there was a Joshua weissman reaction app, someone asks you what you think about something, open the app and show them in the best way possible

[@Rainbow20022]

I love your videos josh!!

[@dreamingtreefarmstead]

My high school best friend's parents had a Japanese restaurant and I basically lived off of pork cutlets and tonkatsu sauce. This video brought back some serious memories! And now I have to make it.

[@sbunchukov]

Can we just appreciate how good the video editing and Joshua comments describe the taste of food? 😱

[@tibetbaker9606]

I'm going to buy that book because I love your dance... and plus your recipes.

[@vitanecro4955]

Your cookbook brought me to your channel

[@James_D.]

Can’t wait for the collab with Nick! 😆

[@taylorwoody5180]

I bought the Papatapa cherry shirt and it is SO SOFT! Top quality! The Crème Fraichest!

[@mynxeats2360]

Both Katsu Sandos looked so good

[@sammyhull3737]

I just asked my husband for your book for Christmas, I hope your happy josh XD

[@crushanminiatures7306]

Seriously can't wait for the live action food wars with this guy and one of the cooks.

[@rayalavan]

Ace and so funny too -- this is one of those you just have to watch to know what’s what 🎉😂❤

[@BriceStacey]

Love how Josh takes a slice of the regular katsu, but then takes a bite out of the wagyu

[@zacharywong483]

Great job editing team! The sword fighting footage at the end was pretty funny and that transition with Josh slapping the bowl at 4:10 was smooth!

[@tahmidfaiz681]

Since you're doing a versus thing already, here's one I wanted to see: Chicken Tikka Masala VS Japanese Katsu Curry, which is the superior curry?

[@kavanhyland7942]

I’m so glad to not see anyone complaining about deep frying the wagyu, this channel is a safe place for people who enjoy good food from every culture. :)

[@chopinfanclub6672]

This the first episode o watched where the expensive one is just so good it warrants the price

[@ben5380]

Love sitting down at my computer with my lunch an finding out a new Weissman dropped

[@nickalderman5943]

Josh is really just out here deep frying Miyazaki wagyu, & I'm so about it. I think we need a wagyu dinosaur nugget recipe with this slaw dressing to dip. Call it "but bougie"

[@Butterflier00]

@@AI-00000 why you tryna kill Nick's vibe.... also teenage girls have been pioneering language for centuries.

[@marioc647]

I wonder if Joshua ever watched food wars I think he would love it out of all the ppl the most 😂

[@samevans4834]

Congrats on 6.9 million subscribers!

[@TheAmazingPiet]

I’m trying to figure out how the wagyu one came out to $358 per sandwich? I’m not sure if the $185 is for the whole strip loin or per portion but surely it’s still the bulk of the cost per sandwich, no? Where did the remaining $175 per portion come from?

[@harmvzon]

Same question here. Usually with those expensive dishes on KZbin, they don’t add up and are exaggerated.

[@freenovascotia1]

That was a fun one!

[@jarodbanks9120]

Garlic has some antifungal/antibacterial propieties to it that kills yeast, so that may be why the bread didn't rise as much. Allicin is a chemical in garlic that prevents the growth of fungus and/or bacteria. It is "black garlic" though so that may change some of the chemical properties of garlic that prevent bread from rising as much. Either way the bread and sandwich look really dang good.

[@alexisgazzio]

we need a fridge and kitchen tour🤩

[@SatanicDesolation]

You are madman. You are madman! This is masterpiece, I was sitting there face off the whole time. I couldn't grasp what is happening. This is The Sandwich

[@Leechington]

"But Expensiver" is my favorite series

[@thalus5990]

Im used to eat sandwiches like that after holidays. I has no name but is super similar. Shallow fried breaded porch chop called Schabowy that haven't been eaten because we always make to many. Homemade bread and salad of your choice or even sour cabbage stew called Bigos just to give some lubrication for this one day old food. Vegetable one with egg and mayo is my choice, coleslaw or simple one with dressing are also fine.

[@makaska5]

Kanapka ze schabowym i bigosem? Hm, nigdy o tym nie słyszałam

[@thalus5990]

@@makaska5 A co zmarnować się ma? Jak jarzynowa wyjdzie to jakoś trzeba dodać czegoś żeby suche nie było. A nawet powiem że jest to całkiem niezłe

[@makaska5]

@@thalus5990 chyba że tak

[@wonmilkwoo371]

looks so good cant wait to go into debt to make it

[@Itz_Kyle_Boii_93]

So proud of you how you said Worcestershire sauce. From Britain 🇬🇧

[@amazingblessing2619]

"Hey I'm home" Josh:Just talking into a cabinet

[@rocksalittle]

So BOMB!!! 💣🔥

[@LucasMusser]

one thing I like to do when you make videos like this is take the affordable aspects of the more expensive one and use it on the cheaper version

[@robertreid2499]

aweso9me

[@philippelacasse9369]

I noticed something... Since the Pho VS Ramen episode... I realized that Josh inner Texan is showing a lot more and I love it!

[@tomaslajara961]

Hi Josh! Love all your videos, Could you please make Chili recipe Please and Thank you!!!

[@sauron5535]

How could this be $358.75 per sandwich, when meat cost $185 & not entire steak goes into it?!

[@virionspiral]

Because he can't do math. His math is wrong in everything.

[@divyanshuchoudhury9038]

I like how you added the yeehaw sound for Texas

[@mariopalacios9876]

But better: my dad edition.

[@AkaneSasuSora]

Always love a good beef katsu 🤘

[@NobbyGaara]

Just bought your cookbook SAUUUUUUUCE

[@AngelaSkinner]

A5 is a wonderful thing. It's something I love to treat myself with.

[@loganpotter2539]

As soon as you said “we’re stepping away from traditional a little bit” I instantly thought of uncle Rodger 😂

[@MadBass95]

Josh could you please make Peruvian Lomo Saltado? I'd love for you to get into some south american food. And Lomo Saltado is the place to start!!! Please!!!!!

[@muhammadnaveed3649]

Excellent

[@stevenbriggs784]

once you learn to katsu, you never stop

[@FreeCon01]

Happy birthday to me, thanks Josh for the idea

[@mrsmobbins]

Fall is here. Can you make us stuffed pork chops ?! I’ll send you my recipe.

[@timothyrobinson9486]

Do you have a recipes for fried oysters and clam strips im trying to find the perfect seafood planter recipes thanks if you have one in mind

[@stytos]

"Baste your little gentleman with butter if desired." If desired?!? That's a got-dang mandatory step! Also, I'm going to be making this.

[@thelegosquad9801]

We want top 10 things you’ve made on this channel

[@Neoxon619]

I’ve always wanted to try Katsu sandwich, but could never find the opportunity to go eat one. With that said, being a fellow Houstonian, I didn’t know that deep frying was a requirement here.

[@gravitashebynimus3425]

imagine if Josh went to collab with guga, with the most expensive and delicious wagyus

[@szabaripeti98]

In hungary, the traditional "sunday big familiy gathering" meal is basicaly this but instead of making it in a sandwitch we serve it as a main course with rice/potatoes, and usually picles instead of the cabbage but cabbage is sometimes done too. We don't call it any fancy way, basicaly when we say fried meat, we mean this.

[@organizerbmo]

Kenji had a triple onion burger with like caramelized onions, onions grilled into the patty, and pickled onions. Would love to see something like that (a study of onions?) for a few different ingredients. Tasty/Buzzfeed has been doing those videos with 'x pounds of garlic/potatoes/cabbages' and they're super interesting

[@dcassis3051]

Need more pasta content please guys!

[@piotrsykut6999]

Hey Joshua, quick question - what do you do with the leftovers of the dredging station? It seems like quite a lot for two pork chops, and I always run into the issue of not knowing what to do with leftovers

[@jk1422]

mix flour, eggs and the bread crumbles together and add a little bit of milk to it. add a little salt to this dough and make nugget sized balls. Then you deep frie them. i use the rests like that, but im sure there are other things to do

[@TylaBearTV]

Finally a Josh recipe where I already have all the ingredients Lol

[@livefirerepublic]

LOVE THE CHANNEL, CHEF!! 🤘🤘🤘🤘

[@braysonsmith5121]

You know what sounds good B Roll

[@koffieverslaafde627]

I wonder if you could make a dutch ‘saucijzenbroodje’ it’s pretty good

[@emelypupo8937]

JOSHUA, now that the fall is around the corner there is this bread call Pan de jamón, that I’ve made myself. It’s pretty good can you make it plssssssssssssssssssss

[@apartmentcookery]

All sandos are good!

[@AbiDibObI]

Joshua! Can we please get a recipe for the garlic mayo burger sauce ?

[@captainskelly2047]

Yes

[@Hortonscakes]

Damn I just want that black garlic! Mmm! 💯💯💯

[@ConeCrusherKettaMeanie]

yum

[@MarvinConman]

Dude I'm telling you try adding grated horseradish into coleslaw it is an absolute game changer.

[@robertreid2499]

ohhh myyy god!!!

[@dingus6555]

defenitly uncle title video looks so good

[@najjimohammad9124]

Damn gang u ballin out

[@RandomGuy-bx2wv]

the gochujang and chili crisp in a japanese sandwich really threw me for a loop

[@angrypenguin2039]

Can you do a lobster taco video?

[@diegopineda6443]

the food looks good, but look at Josh´s biceps at the end, he has been hitting the gym. My man is Buff!!!

[@audybharksuwana2041]

Kinda wish you'd have done a high grade pork katsu version rather than just going with the well known high grade beef. Would love to see you try using Okinawa Agu, Kagoshima Kurobutta, and/or Tokyo X(Yes that is the actual name of the breed).

[@sirduck551]

I have never heard of this but it looks absolutely bussin.

[@Fingertoncity]

Why do people feel the need suggest a new series every video, just let Josh do what he wants

[@uuza09]

There's no chance anyone tries to recreate the pricey one faithfully but we can all dream