Wagyu katsu sando

Cut the ribeye into two square patties, reserving all the trimmings.

Season the squares with salt and pepper, set them on a tray and refrigerate to firm up.

Combine the sake, black pepper, onion powder and garlic powder in a medium saucepan and boil briefly to cook off the alcohol.

Add the Worcestershire sauce, ketchup, honey, whole grain mustard and oyster sauce and cook until reduced and sticky; set aside.

Pat the chilled squares dry, coat in all-purpose flour and knock off the excess, pass briefly through beaten egg, then press panko onto every surface.

Rest the breaded squares so the panko hydrates and holds together in the fryer.

Stir 3 tablespoons of Kewpie mayo into the katsu sauce.

Fry the chilled breaded patties in 350 degree oil about a minute total, to golden brown and medium rare to rare inside.

Drain on a rack set over a sheet tray.

Toast two slices of milk bread in a dry pan until brown on both sides.

Place a patty on the bread, spoon the katsu sauce over, close with the second slice, press down and trim the crusts square.