The Most Expensive Sandwich I Have Ever Made...

For the milk bread recipe and all of the other bread recipes from "The Sandwich Series", click this link to download my “Ultimate Bread Baking Handbook” for free!
prohomecooksu....
I had to give it a try... Yes this is probably the most expensive sandwich I will ever make in my life, but the funny thing is, I still dream about eating this thing a few weeks later. I guess it was worth it...
Shop the gear in this video (and more) at ProHomeCooks.com ➡️ prohomecooks.com/
Getting your kitchen gear from Pro Home Cooks supports more content like this. Browse below!
↪️ Pots & Pans; prohomecooks.c...
↪️ Knives; prohomecooks.c...
↪️ Small Appliances; prohomecooks.c...
Find recipes and more at our blog 📝 ➡️ prohomecooks.c...
SUBSCRIBE NOW: www.youtube.co...
6:04 - Homemade Panko Bread Crumbs
Ingredients:
- Japanese milk bread
Step:
1. Put your bread into a food processor, and pulse it.
2. Grab a baking sheet, pour your breadcrumbs on the sheet and bake at 300°F for about 20-30 minutes until they are dried out and crispy. Enjoy!
6:54 - Wagyu Katsu
Ingredients:
- Wagyu beef
- Eggs (2)
- Flour
Steps:
1. Admire the beef you bought!
2. Slice the beef into a nice and square shape.
3. Batter; grab a bowl, add 2 eggs and flour, beat that up.
4. Grab your beef and dip it into the egg mix and to the panko breadcrumbs. Make sure you coat it nicely.
5. Frying; heat up your oil to 366°F and put you panko coated wagyu beef into the pot and fry it up for about 4-8 minutes (depends on how thick/big cut of your beef).
6. Take it out and season it with some salt.
7. Let it rest!
10:00 - Katsu Sauce (Special Guest)
Ingredients
- Ketchup (½ cup)
- Soy sauce (1 tablespoon)
- Worcestershire sauce (2 tablespoons)
- Mirin (1 tablespoon)
- Honey (1 tablespoon)
- Dijon mustard (1 teaspoon)
- Grated ginger (to taste)
- Grated garlic (to taste)
Steps:
1. Take a mixing bowl, add all the ingredients into a bowl and mixing it up!
2. Here you have the sweet and savory sauce!
11:20 - The Final Build
Follow me on Instagram to stay updated on episode 3
www.instagram....
Japan Premium Beef
japanpremiumbee...
- Episode One -
• The Art of Crafting th...
Follow Brothers Green Eats
Instagram:
Brothers Green - / brothersgreen
Josh - / youenjoylife
Mike - / lifebymikeg
Facebook: / brothersgreeneats
Twitter: / brothersgreenbk
Josh and Mike Greenfield make up Brothers Green Eats, a dynamic and brotherly duo that can teach anyone to cook creative and delicious food on a budget.
All Music Royalty Free
PremiumBeat.com

[@ahmedshaibaan1568]

Literally a stab to my heart as soon as i saw that dark wagyu coating outta the fryer and after he cut it

[@lebode]

Seems like he should have tried a test piece and maybe par cooked the beef before frying.

[@brolociraptor9577]

“A tablespoon of Soy sauce” *dumps in half the bottle*

[@JustOneAsbesto]

Unfortunately you overcooked that steak.

[@yoyou3264]

JustOneAsbesto maybe people don’t like raw meat? Or medium rare meat?

[@JustOneAsbesto]

Anything more than medium rare is waste of a piece of meat that expensive and fatty.

[@jamesgeese]

JustOneAsbesto this is true

[@TheMarland15]

its better to cook waygu a little more than medium rare so that all the fat melts into the meat.

[@jerrylourice2352]

IM GLAD SOMEBODY SAID IT

[@hadisanei938]

Why on the earth you would overcook such beautiful piece! Seriously?!?! I almost cried

[@bobyahatovich]

😢

[@a__youtube__user]

i mean it would still taste good

[@W7RSON]

This well done deep fried wagyu just hurts me physically

[@Guest-xz9wg]

Its due to the natural lighting in the room. It makes red beef look grey. Even if it is a little over done, A5 wagyu is so fatty that even it will still remain extremely juicy and tender when not medium rare.

[@deacon5090]

@@Guest-xz9wg it's not the lighting. This dude over did it.

[@pbenjlo]

8 minutes in the deep fryer is obviously too long.

[@KatyCupcakes]

5-6 would have been enough

[@peixearrombado]

It doesnt matter the way you cook waygu,if it is rare or well done,its going to melt in your mouth no matter what

[@cabomful]

Bla bla bla anything Else ? 😄

[@miketheplumber448]

“It doesn’t even taste like beef” That’s because you decimated the most worthy cut of steak!!!

[@ShayanGivehchian]

I hope there's a burger episode. I'm looking for a good bun recipe and you're the best baker

[@dg5450]

Shayan Givehchian Joshua Weissmen did a really good burger bun recipe, it’s like a mix between brioche and this milk bread it’s really good

[@sneakybeaky302]

u killed that beef dude wtf

[@uahatoxicboi9801]

Sneaky Beaky steak in natural light makes it gray.

[@Vexins]

UAHA Toxicboi , the dude deep fried an a5 to well done :/

[@ShayanGivehchian]

Do some po' boys with some sourdough baguettes

[@robjnixon]

That bread looks stunning 😍 it looks awesome guys, do you think the cabbage would benefit from some pickling?

[@pandagod9678]

Nicko's Kitchen Not on this i don't think.

[@chicco_i1464]

Japanese cabbage is quite different. They grow them sweeter in Japan and they eat them raw because they feel it helps with digestion when eating fatty foods. If the cabbage I buy isn't as sweet, I do a simple Salt and Sugar cure for 30 mins followed by a ice bath then I spin it dry. Pairs well with Katsu

[@99897767]

You would like to make it into a slaw, with Japanese mayo and a tad of wasabi

[@cerberez1]

@@chicco_i1464 looks like standard cabbage though... this sandwich doesn't look good at all to me.

[@woosnext]

„1 tablespoon of soy sauce“ - empties half the bottle , „2 tablespoons of worchestershire sauce“ - puts two tiny splashes in

[@dr.froghopper6711]

I love the education man! You make me feel more confident in my own cooking by showing me things I never even thought about before.

[@PeterSelie001]

Your video is awesome. You clearly put in a lot of work to make this. I feel bad that everyone is so focused on the bad side..ok, maybe you overcooked the steak, but it still was awesome to watch! Big like.

[@DeepFriedOreoOffline]

"I used a tablespoon of honey." *Squeezes out half the container of honey*

[@afik1200]

Sabich sandwich Pitta Fried eggplant Boiled egg Boiled little potatoes Chopped cucumber & tomato Amba (fermented mango sauce) Tahini Zhug Thats the basics

[@dylanfrog5741]

Afik Ben Shimol gross

[@weichentechnikk8083]

So many pro-chefs that know how to cook stuff perfectly on point from the first time they try. What a time to be alive among all those connoisseurs.

[@kerradeph]

I don't need to have succeeded or failed at making this to know the premise is flawed. Breading and deep frying A5, and then covering it in a sauce that strong? Outside of the texture, you could probably have replaced the meat with some basic Walmart cut and likely not been able to tell much difference.

[@weichentechnikk8083]

@@kerradeph The point was not about the premise. Any mediocre home cook sees that it's silly to do this. The point was that he tried something for the first time and received such feedback after not getting it picture perfect. Who would ? Most of the people commenting would probably mess it up even more.

[@SilentNinjaSparks]

Hey if you want a better crust for the waygu, do this. When your breading it, instead of just pressing it down into the panko, you take more and sprinkle a lot on top and press it down a little bit. It'll look like there's a lot, but once you flip it on its side to bread the other sides, the extra will fall off.

[@SilentNinjaSparks]

By the way that sandwich looks incredible!

[@badbadger323]

"one tablespoon of soy sauce" dumps a quarter of the bottle in

[@Noix009]

This video is surely helpful cos I’m making me some sandwich

[@LetsPlayBro01]

Temi David I hope you have some A5 Wagyu in the back of your fridge.

[@Burnerguy842]

Red Ensign lol

[@addicted49]

Piinfa i have turkey breast

[@Heebu100]

Meatyboi*

[@908two]

go make some gucci sandwiches

[@peixearrombado]

For those saying "hE OVeRcOoKEd iT" it doesnt matter with waygu,if it is rare or well done,it doesnt matter,its going to melt on your mouth no matter what,also that is the correct way,google "cooked waygu beef" its all going to be a gray collor wiht a tiny pink in the middle

[@LifebyMikeG]

worth it? what do you guys think? Episode three is already in the making but lets hear your ideas for episode four...

[@kevintran2117]

Torta!

[@Kihidokid]

8:36 they feed their cows beer and grass and massage the fat into the meat. These cows live in luxury.

[@ilovevivi7201]

In my country it's double the price of what you payed 😣 Think i'll skip this one 😂

[@annathiika5755]

Being a minnesotan, I'd have to throw in the Juicy Lucy, but a more interesting and delicious one may be the Jibarito.

[@shlomovenezia101]

Brothers Green Eats surely no

[@RabidDogma]

Wagyu - pronounced "wah-gyu," literally means "Japanese beef." It's the umbrella that all other varieties fall under, including Kobe, Matsushita, and Akita (which are all just named after their region). Many places claim to have wagyu, but all Japanese cattle have a certificate with their information and a number. If the restaurant does not have a certificate telling you the cow that your beef is coming from, it's not legitimate wagyu.

[@WiggaMachiavelli]

A lot of European products have legal protections relating to designation of origin even outside of Europe (which is why, for example, Australian winemakers are not legally allowed to call their products "champagne" now). As far as I understand things, wagyu has no such protection (though using specific local names is likely to get you in to trouble for misleading consumers). The result is that hybrid cattle only partially of Japanese stock, and raised outside of Japan using inauthentic methods, are marketed as "wagyu" and sold with a price to match. Perfectly legal, unfortunately.

[@chuusily44]

Pretty sure panko breadcrumbs is the result of hydro electrocuting bread

[@gingerbreadman1245]

Yep, he acted like that has nothing to do with it being light and airy and thinks he made panko lmao

[@andreasgeorgiades6895]

It's really hard to find a resistance oven so this is the best alternative for panko

[@platinumgrit]

That beef ended up overcooked 😢😭 it would have been transcendent if cooked to where the Japanese typically cook it. You would have cried with joy ☺️ That being said I can’t thank you enough for going to the effort you have, for us. We do appreciate the incredible work you do! 😊

[@WiggaMachiavelli]

9:30 It looks done there, and it's definitely done in the next shot. Eight minutes is ridiculous.

[@CraftyZA]

4 minutes would have been magic. I'm going to have nightmares tonight.

[@yryo617]

So glad you at least mentioned the ton-katsu version and going for gyu-katsu. So many 'katsu' recipes on the internet never even mention how ton-katsu is what most japanese people mean when they say 'katsu'.

[@lynnbrown1526]

Looks interesting. Yet part of me cringes when I think you spent as much or more on a single sandwich than I do for two weeks worth of food. Still there are those once in a lifetime experiences that folk are willing to pay to have and I'm glad this ended up a good one for you.

[@MrLebowski405]

I'm glad you mentioned that the sandwich is traditionally made with pork. The vast majority of the ones you find in convenience stores and in the hot food vending machines (extremely popular in japan) are all pork cutlet sandwiches. I've never seen one of them offered as beef. Only pork. Even the pictures you showed @ 0:50 are pork cutlets.

[@ophiuchusoversoul1785]

If I could do this I would. I cant of course lol, so thank you for doing it. Really cool.

[@TheDude-og3sx]

11:25 when the music started I instantly thought of American psycho lol

[@dabi-ngin]

Do you think you guys will do any topics for a healthier version of college cooking? I'm looking into getting some more recipes going but i'm tryna keep it clean for my second year at university. Loved this video also, what do you think you'll do with the left over cuts of wagyu you didn't use for the sandwhich?

[@LifebyMikeG]

I'm gonna skewer them up for 4th of July so my friends can taste! We have a ton of healthy meal options, I would check out our beginners guide series, the long form videos

i have 100+ recipes for college cooking. Maybe a sad thing is that I make my videos in Dutch and French. You can find all my recipes on my channel. Hope it helps you out!

[@laurademarrais3248]

A Chinese baker says to leave the bread dough to rise till tripled. It makes a softer end product. I have tested it.

[@omarwahba4457]

What I learned from this video: Fry the Wagyu for 4 minutes

[@Sinamonroses13]

Thanks for making this sandwich. I will not ever buy meat that expensive. Thanks for the experience!

[@1MrJack1]

100% worth

[@swooshdog1926]

100% over cooked. :(

[@galiboy7527]

Religiously followed your channel in the last month. And your journey has immensely inspired me. Made this bread yesterday it turned out so delicious. The only thing was that my bread didn't rise as much in the second proof inside the bread tin. Love your work. Also can I use this same recipe for brioche buns? because I feel it will make amazing brioche buns

[@とど-l7l]

It's a beef cutlet sandwich, a common cutlet sandwich in Japan is pork. Using a thinner bread, pork cutlet is coated with bulldog sauce and sandwiched with cabbage is a common cutlet sandwich. それはビーフカツサンドイッチだ、日本の一般的なカツサンドは豚肉だ。 もっと薄いパンを使って豚肉のカツにブルドッグソースを塗り、キャベツと一緒に挟んだ物が一般的なカツサンドだ。 ぜひ日本で食べてくれ、出来立てのカツサンドは最高に美味い。

[@joshridgway2474]

Has anyone ever told you, you look like Zachary quinto with a beard

[@Spainkiller]

Overcooked, unfortunately. Still: jealous.

[@dianaeka3308]

Spainkiller I was expecting more blushing meat after he sliced, still, jealous too :)

[@LifebyMikeG]

I agree, slightly over what I would have liked but still incredible. There's so much fat in there which gives you a bunch of wiggle room

[@annathiika5755]

What's a good way to check meat when its breaded and fried like this?

[@sebastianvico9507]

thermometer usually

[@LifebyMikeG]

meat tends to take a second to blush, you can see how the color changes from right after I cut it, to when I hold the sandwich up.

[@keatontyo]

It looks like they sat that cow in a massage chair indefinitely while feeding it infinite pork rinds...

[@xlnu]

10:45 “1 tablespoon of soy sauce” *pours way more than 1 tablespoon

[@khaozz55]

Measurements on point

[@pangzyong291]

steak chimichurri sandwich plz

[@joshridgway2474]

The ingridents in the description dont make sense you said for the yeast 1 half cup but you used 1 and half cups for the yeast

[@Flazhness]

Daaamn, shouldn't have been in that oil more than 2-3 minutes - TOPS!

[@JKNation]

Wagyu beef is unbelievably good looking, I really really want it but I know I shouldn't

[@hondacivic8122]

“WaGoOOooOoO”

[@courtneybark7462]

I literally just fricken love you guys

[@jacksonlennon3216]

Congrats on 1 million fellas! Keep it going!

[@pietateip]

12:18 wtf did you do...

[@rylandcook5301]

He cooked the everloving shit out of that beautiful Waygu.

[@ladytyphon7261]

Pierre r a5 is meant to be cooked longer because of the marbling fat content.

[@pietateip]

eum no?? just because you can overcook sth because it has a higher fat content doesnt mean you should. have you ever seen a wagyu sando not pink? have you ever seen a wagyu steak not pink? on what ground are you basing your argument even on?

[@rylandcook5301]

Lady Typhon That’s completely untrue. The fat marbling actually makes it safer to eat raw, and in some cases its eaten as such.

[@ramencup_]

Lady Typhon Stick to your cheap over cooked beef

[@adas1023]

you cant fool me sylar, that's definitely human

[@ItzRetz]

The whole point of Panko is that it's breadcrumbs WITHOUT the crust, and you obviously put crust in it... they are technically just regular breadcrumbs, since genuine panko wouldn't have had any crust.

[@thatguy088]

looks beautiful, people here saying it's overcooked don't seem to understand how fatty this is, you can cook a cut like this well and have it be great, which you seem to appreciate; keep rockin man!

[@ryanmcparodys9037]

What are the exact measurements for the milk bread because im hungry for some fresh bread and only one chance to make it lol

[@devon5078]

imagine doing all that to overcook it lmao

[@xbryan666x]

Devon Friedman Just about made me cry when I saw it.

[@frank_texas7400]

Wich he did

[@weichentechnikk8083]

it's his first try i guess, no harm done ...learn and move on

[@scottl8416]

Burnt the bread, burnt the wagyu, nice.

[@Letsfallasleepletsfallasleep]

Seems like a big waste of Amazing Steak!

[@SammiAKATucker]

I’m watching this high af at 1AM eating a piece of panera bread wishing it was a sandwich

[@waterreview9986]

“We’re making every ingredient from scratch” GRABS OUT PIG

[@xcarey]

Deep frying meat is a difficult proposition in any case. Temp, quality of meat, fat content, cut of meat, oil temp, coating, humidity, etc etc, etc can all have a bearing on outcome. I think he did a hellava job on it. Never having worked with and probably never will be working with 130$ a pound meat, I can't even begin to think about working with it without actually being able to see it cooking (ala uncoated) in a simply pan application. Looks amazing. I would go with the meat and bread only, of course I'm a purist... only do chocolate and vanilla ice cream :) Well done.. I'm enjoying the videos and the simplicity of the kitchen. Feels like home.

[@dankiepoo5673]

ouch. i think he knew how poorly he fried it, and tried to explain it away. the color and dryness of that breading says everything. completely overfried. the poor coloring of what was once red-white A5 into gray death is confirmation.

[@jeroenkuppens7626]

i don't want to be that guy, but you over cooked the hell out of it. that's a waste of such a beautiful peace of beef

[@bradleyd7895]

its really not that beautiful. Far too fatty and marbled to truly enjoy. Prime is perfect, no need for more marbling

[@John-wr8ng]

Brian I feel you but honestly you need to try it, it’s from another world

[@Muffinman6687]

Peace

[@sunshinetoyota10]

I agree. Overcooked

[@TheIdiotChallenege]

I don't what to be that guy, but let me comment and be that guy. make up your mind.

[@kyudokaarchery6687]

back when i was 16, i saved up money to buy kobe beef for, i think it was, about 16 people(relatives/friends) which was roughly $900. was an nice experience as i actually went to kobe to buy it directly from the store it was delicious

[@PSBeard]

Nothing is better than a Cuban Sandwich!

[@annathiika5755]

PSBeard oooh I agree, sooo good.

[@jackgraham8982]

This is an amazing comment

[@pandagod9678]

PSBeard False

[@PSBeard]

Name Name well I could agree with you, but then we would both be wrong.

[@pandagod9678]

PSBeard idk ive never had one but have you ever had banh mi? They're so good!

[@cyborgxslaphappy2732]

Nice bread, but you over-cooked the beef, and burnt the coating....

[@TobiCozy]

CyborgX Slaphappy no

[@TobiCozy]

CyborgX Slaphappy no he didn't. I mean if you want to get sick eating RAW meat be my guest

[@evileye626]

raw beef doesnt have the chance of salmonella like chicken does beef is eaten raw everywhere, its ok with a5 wagyu but if it was a normal steak and it was well done . Might as well eat your shoe.

[@cyborgxslaphappy2732]

CorbinX10 YES he did, he even basically admits it in the video! and I have no idea what you are talking about RAW! I didn't say anything about RAW! You obviously have no idea what you are talking about.....

[@icytrash]

Tobi:Sad thee’s such thing as rare...

[@taivalentine9288]

I love your kitchen man

[@Markus_St.]

That one guy doesn't know what a tablespoon is.

[@gearavien2784]

You don't know how mutch I'm salivating right now. 🤤🤤🤤... 🤤

[@AgiDaKinG]

Why does it look like that? is it overcooked? Never seen wagyu look like that

[@chok2345]

Yes it's overcooked, badly. Very sad. I'm sure it still tasted good though

[@chefd-way6238]

Enjoy watching your videos!

[@joy4ki]

Way to ruin a wagu steak. It almost bought me to tears. More than medium rare is a crime.

[@zXaio]

its a piece of meat you absolute weirdo

[@coolymanman7]

420 views? I don't call this a coincidence

[@vivalavelveeta]

"Master of sauce"...proceeds to mix together bunch of other pre-made sauces. "Master" might be a bit much lol.

[@Mr.FedorFedor]

Love your channel, great ideas and great dedication. Try Russian sandwich, you will be surprised ;) Best of luck chief.

[@MrRisseh]

I don't eat meat anymore, but I have learned a lot of cooking from your videos.

[@patrickkidd764]

13:17 i know i'm super late to this comment, but I've been watching this guy for a couple of days and i'm thinking to myself "this guy is pretty legit". But just from the thumbnail I got a knot in my stomach seeing that color of the wagyu. Next time check out Guga Foods channel before trying to cook an expensive piece of meat like that.

[@Skyeweener]

Thank you! I watched a few of his videos before this one and seeing how overcooked that wagyu was made me cry, and I'm definitely not watching another now. Guga knows his wagyu.

[@pavelskop305]

I just had an idea, do you want to do kitchen-walk-through episode to show whats common in your kitchen? I also noticed the flowe or wha it is next to sink, curious what the drink is you have there, knives you use, generally useful stuff you have and use in your kitchen. Thx for for all the videos! Greetings from Czech Republic!

[@killval849]

Should have cooked it maybe about 90 seconds or so less, to get that nice in between medium rare to medium, so the fat content in the wagyu really renders and lets loose that wonderful flavor. But I can totally understand you never doing this before so accidentally going almost a medium well can be expected I suppose.

[@reecewalesiak1223]

The marbling made me think it was still in paper wrap

[@sengelhard2982]

Always amusing how much people get triggered about someone cooking a steak "wrong". Even if it's exactly how they enjoy it.

[@Smerky]

Nooo he overcooked it

[@1tinac]

The panko crumbs are made with batter on a screen then an electric current applied.

[@sagichdirdochnicht4653]

What you've seen is not "almost like a Roux" it IS one. In other kinds of Breads this is done, too, but usually with water. It is mostly done for older Grains like Spelt. The reason why you do this is not really to get it Fluffy or anything, but to get more Water (or in this case Milk) into the bread without making the dough super soft. It is for Wheat or Rye Breads ruther uncommon, since you usually just don't need that extra Water, but Grains like Spelt that have weaker Gluten and therefore can't store enough Water, this helps a lot. But beware, don't use more like 5%, at an very absolute max 10% of the flour in there, since Gluen will be destroyed because of the cooking, weakening the Dough.

[@allychung]

I appreciate how much work you put into this video & this series in general but it’s wagyu (pronounced like you)... not wagu...

[@sara.m.goncalves]

Hey! I have a suggestion, if you'd like to dig deep on portuguese traditional sandwiches, I'd recommend that you investigate the one called Francesinha, originally from the district of Porto (where Port wine comes from) and maybe try your own version! It's a sandwich with different kinds of meat and chorizos, coated wih melted cheese and a special sauce. Now that's where it gets tricky, the secret lies in the sauce! I really enjoy your videos, take care!

[@niceboypaoloreacts]

knowing that this channel is primarily about eating on a budget i half expected this sandwich to cost about $7 lol i was very wrong

[@dev9619]

That bread looks amazing.

[@willschneider4616]

Nice use of Bach at the climax of the sandwich-making process. Fun story: J. S. Bach wrote that prelude ("Prelude No. 1 in C Major", The Well-Tempered Clavier Book 1) along with a whole series of preludes and fugues in all 24 major and minor keys, rising chromatically-C to C# to D etc.-to show off the new-at-the-time tuning system which we call well-tempered. Well-tempered tuning was pretty revolutionary in that all keys, major and minor, sounded in tune. Previous systems, like meantime temperament, were not so adaptable, and some keys and intervals sounded out of tune with each other (especially from a modern perspective), so writing a series of pieces for every key and having each of those pieces sound totally in tune was more than just novel, it was a fun way of exploring what well-tempered tuning was capable of. There is, however, a difference between well temperament, the system used by Bach, and equal temperament, which is the system most Western music uses now. Equal temperament uses the twelfth root of two in order to space each pitch of a given octave equally, however well temperament did not have completely equal spacing. What this means is that different well-tempered major and minor keys sounded different than their transpositions, so each of the preludes and fugues had their own character that made them distinct from other keys. The C Major prelude and fugue, for example, would sound different if played in A♭ Major because the size of half-steps would be differently distributed within the key. We don't hear these details in most modern recordings, however, because the 20th century saw a switch to equal temperament. That sandwich looks absolutely delicious. Beef from a high-quality butcher made from 70-30 chuck-short rib blend and made into a burger could yield a similar result for a more reasonable price.

[@danieltheghost23]

$120 beef and you put it in bread crumbs and fried it....... bruh

[@tc1454]

Imagine thinking you could cook then bam.. you DEEP FRY WAGYU !

[@mackfell7375]

this guy really just crumbed and fried one of the best pieces of meat in the world....

[@LifebyMikeG]

I know, its pycho stuff but I have some extra that ill be skewering up this week and throwing on the grill!

[@skyblue9991]

It's a Japanese thing.

[@callmeflex3855]

4 AM and I just watched a 15 minute video to see a man eat a sandwich

[@andrewmolina1327]

I already ate dinner but after wayching this all of a sudden im hungry again

[@SODTAOE]

So you basically just overcooked a $160 piece of meat while simultaneously covering it in sauce. What's the point of an expensive cut if you over cook and cover up its flavors?

[@ryanstreckfuss9590]

He was copying a Japanese sandwich. It comes with sauce. The sandwich is found everywhere in Japan so it's typically overcooked anyway. It's not quite up to my standards either but it looks accurate to what it's supposed to be

[@cow1234ful]

@@ryanstreckfuss9590 this specific sandwich calls for the meat to be rare to medium rare. That is how its typically done by Japanese chefs. There's literally KZbin vids about it ffs

[@Traumglanz]

Try honey instead of sugar to activate your yeast ^-^

[@peterjung5948]

I love pork katsu, and the way they cook this is to flatten it out, and fry within the breading. The idea of doing so is to make sure the meat is fully cook before the color of the katsu becomes dark. You literally had a double whammy for having a dark katsu, and a sorry piece of wagyu. Well you spent 130 dollars, and you failed with your only shot. You shouldve done some research on how katsus are usually cooked before you invested.

[@thejunglekitchen]

Like many other commenters, I too was upset when I saw that $120 piece of beef come out of the fryer so overdone. But the other thing that makes my eye twitch is cutting off the crusts! I know, I know, that's how they make these in Japan... but honestly, it's so wasteful! Eat your crusts people!

[@NightclubPegasus1]

Damn, that cow was either treated as royalty, or forced to live in such a way to result in that kind of cut.

[@akashpatel5288]

What a waste of WAGYU BEEF!!!!!! WHHHHY!!!!!!!!!!!! Seriously what the hell man, why did you fry wagyu??? For a piece of meat that cost 122 dollars it was so sad to see you deep fry such a succulent cut of beef. Sad face followed by a wet dripping cry face. I hope you understand where I am coming from when I say what you did was such a waste of A5 cut of beef. For a cut of Wagyu that you had needed to be cooked on a griddle or a sizzling hot pan to a medium rare or rare and to be eaten with just a little rock salt. Its so simple but so incredibly delicious!! Honestly this video was so hard to watch without screaming "NO NO NO PLEASE NO" at my screen. With the exception of this video I love your content and the amazing simple recipes you two provide to your viewers. Love you guys!!

[@99897767]

Deep-frying is actually fine, but he have to do it from frozen(or deep freezed in liquid nitrogen), otherwise it is just going to overcook and lost a good part of those great flavor

[@ProffesorChaosesFile]

@@99897767 i disagree with your frozen notion, the problem was simply the apparatus. In a commercial fryer that would only have needed about 3 or 4 minutes for a nice golden fry, and wouldnt have over cooked the beef. Deepfrying at home requires the thickest pot possible, and preferably larger so the oil retains its heat.

[@ProffesorChaosesFile]

@@99897767 if you fry something frozen it will release the frozen water and cause burnt spots.

[@99897767]

@@ProffesorChaosesFile not like sold frozen but just slightly stiffed up, I think liquid nitrogen is going to do better tho

[@ProffesorChaosesFile]

@Jonathan Rose you can make it work that way its just tough to maintain 375. Im just stating the best way to fry at home. Being from the deep south, and myself and my family operating a soul food restaurant for 20 years you get a lot of experience.

[@JoseRodriguez-tb1js]

You guys are awesome!