- Okay, so here we are.
Eating Your Feed, my name is Niki.
Today my friend Andrew has challenged me
to recreate a very expensive beef sandwich
that he tried while he was in Japan
shooting Worth It, everyone in this room
has had this sandwich except for me.
Here's the video.
This is at a restaurant in Tokyo
called Wagumafia Cutlet Sandwich,
so Andrew tried the Kobe beef Chateaubriand sandwich,
and wow, that piece of meat is luxurious.
It's spotted like a leopard with fat.
Dredge it in an egg wash and panko,
you just deep fry it, like fried chicken.
And they have these beautiful pieces of fluffy white bread.
Oh, this is my kind of sandwich, he cuts the crust off.
(laughing)
20000 yen.
Yowie.
Is Kobe beef the same as wagyu beef?
I googled Kobe beef and the thing
that is up for sale is wagyu beef.
Wagyu beef is any of the four Japanese breeds of cattle.
There's also one called sanda beef.
I thought it said Sandra beef, and I really liked
the idea of there being a beef called Sandra.
It's sanda.
I'll buy a piece of beef and call it Sandra.
- You should also buy some less expensive meat
and practice with that first.
- Yeah, maybe some test beef.
- [Andrew] Yeah.
- So as always to help, our very good friend
and chef extraordinaire, Rie is here.
How are you?
- Good.
- I'm making a Japanese sandwich today.
- Yeah, I remember this place.
- Was it good?
- It was good.
- So wagyu means Japanese beef.
- Mhmm.
- And then this was a Kobe Chateaubriand.
Is that a cut of beef?
- [Andrew] Yeah.
- Yes, am I gonna be able to find that here?
- You may be able to, 'cause I've seen it
in a restaurant saying like, Kobe beef.
- Mm.
And then, is that just like a regular katsu sauce?
- We can buy us a sauce called tonkatsu sauce.
- Yes, and then this bread.
- I would like to eat Japanese bread.
- We're just taking people's orders now.
- Has a little bit lighter texture.
- Like fluffier?
- Yeah, fluffier.
- So the inside is not cooked all the way through.
- Higher temperature.
- And shorter cook time.
- Exactly.
Good luck.
- Thanks, bye.
So we need to get cheap beef, fancy beef, tonkatsu sauce,
bread crumbs, white bread, preferably Japanese white bread.
I think I can do this, and I think it's gonna
be a really delicious day.
(soft music)
We got the beef!
It's not that much.
The guy who sold it to us said
that this is a superior piece of meat,
second only to Japanese wagyu.
All right, we got stuff.
- Hey.
- We got two square loaves,
cheap beef, expensive beef.
We have our katsu sauce, and we've got some panko in here.
We also have some treats.
Okay, so we got this bread from a Korean supermarket
in Korea Town, but they also had a bakery,
so we got some hotdog buns.
I got this pink baguette.
(laughing)
- [Andrew] Mm!
- Anyone want to eat this pink thing with me?
- Oh yeah, I do.
- It's pretty weird.
- Looks like you're eating Patrick Star's hand.
(laughing)
- Good luck.
- Thank you!
I guess we get cooking.
So this process requires deep frying things,
which naturally makes me a little bit nervous.
But I've got my pot of oil,
and we want that to-- oh I don't know anything
about temperature or time.
Did Rie say anything?
She said high temperature but for a short amount of time.
Well, I mean, it has to get hot.
Got my thermometer.
It's not lighting.
Ah!
Oh my god, okay, well.
Safety first.
That's heating up.
So from what I can tell,
the beef is not like seasoned in any way.
Ingredients-wise, it's pretty basic.
So the fancy wagyu that we got today
is not Kobe wagyu, but it's Australian wagyu
from Blackmore Farm, and it is from a Chateaubriand cut.
It is about an inch and a half thick,
and it's $40, and I think this like the smallest,
most expensive piece of beef I've ever cooked.
We're not gonna start with that
because if I mess it up we only have one,
so we bought some back up beef, black Angus tenderloins,
but they seem to be the right size.
This is the black Angus that was like $7 per tenderloin,
and this is the Chateaubriand wagyu,
which is 40 something dollars.
This one definitely has better marbling,
but still not quite like in the video in Japan,
but it was the best we could do.
All right, it goes flour and then eggs.
I only got two eggs, but I think that should be fine.
Should I put salt in the flour?
- I don't remember if they salted it.
I would definitely salt the outside
after it's done frying.
- Will anything stick?
- If it comes fresh out of the oil, yeah.
That's like the time to salt fried things.
- All right.
Oh that's a lot of panko.
And also in the video, they cook with chopsticks.
That's what I'm gonna do.
I'm about to deliver a beef baby.
The thermometer says deep fry is near 375,
which sounds about right.
Here's our tenderloin.
Um.
(laughing)
One of these just fell into three pieces.
I guess that's what you get
for paying $15 for two tenderloins.
I had wagyu beef for the first time this summer
at a fancy Japanese restaurant, and I cried.
All right, well I'm gonna dip this in egg.
Panko mountain, all right,
this looks like a well-covered piece of beef.
Should I do this little buddy?
It looks like an apostrophe.
That can be my test test piece.
- [Andrew] Seeing Niki's face above the pot
is very funny from over here.
- All right, we're there.
We're going in and starting a timer.
- This is fun, just sitting over here watching.
- You're back-seat cooking.
- I'm front-seat cooking.
(laughing)
- Okay, that's one minute, it's so brown and crispy.
All right, one 30, salt.
Oh.
It's definitely rare.
Might be little too rare.
It's hard to tell though, 'cause the size
of this guy was also really small.
Let's try the big one, see what we can do.
Maybe we can make a sandwich outta that one.
- I remember their beef taking kind of a while to fry.
- Really?
Maybe it's a lower temp and a longer fry.
That's two minutes and 30 seconds.
All right, lets test it with like the end piece of this guy.
Wow, such puffy bread.
Toasting the bread.
Ah!
(gasping)
Sauce on both pieces of bread or just one?
Maybe a light coating on both?
Mm, sauce.
And I think they cut the crust off
after the sandwich is assembled.
Nice.
And now I cut it into quarters.
- [Rie] Looks great!
- [Andrew] Looks pretty good.
- Pretty close, right? - Yeah.
- Let's give it a go.
(instrumental music)
- Oh.
- Tender.
- There's not a ton of beef flavor.
It's mostly just like soft texture with crunchy texture.
- I think you can go a little less too.
- Less fry?
- [Rie] Mhmm.
- Yeah, is this a little over done?
- I would pull out maybe one minute and a half?
Because like when you take out the meat, it's still cooking.
- It'll still cook.
- Yeah. - Okay.
So I'll try it again with my second piece of cheat meat.
Figure out a better cook time.
I'm hoping this will just stay together when I fry it.
We're gonna take it down to a minute and a half,
hopefully get a little bit more of a rare inside
and assemble another sandwich.
I'm cutting the bread at an angle here
because not a lot about me is very straight.
So hopefully I can do a straighter job.
That's not a bad slice.
Okay, minute 30.
Oh the piece didn't come off.
Salt.
Aha!
Layer of sauce.
- [Andrew] At the wagyu sando place,
if there's a little bit of meat
that makes it not a square, they cut a little bit
so it will be more square-like.
- That looks a lot better,
I think this cook time was closer
to what we should be doing.
Okay, I think this is good.
You can see the toasty bread, the sauce,
the katsu outing, and my friend Sean's here.
Hi Sean!
Come on in.
I made a cheap beef katsu sando.
But you were just in Japan.
- I was just in Japan.
- And you are Japanese.
- And, yep.
- So you are familiar with the concept of the katsu sando.
- Yes.
- Please enjoy.
- It's pretty good.
- Yeah?
- I like how the beef is like
not super cooked, which is good.
- When we ate the expensive one,
you just pull the meat away from the sandwich,
didn't have to cut it with your teeth.
- Right, 'cause that has to do with the fat content.
- Mhmm.
- The fattier it is, the more it like
breaks apart more easily.
Okay well, there are no more cheap steaks to futz with.
It's finally time to face my fears
of this very expensive piece of beef.
I think I'm gonna slice my bread slices
and have them ready to go.
In the toaster.
It's beef time.
To up the stakes, if you will, Andrew and Rie
are gonna be here while I make it.
Come on in.
- My palms are sweating.
- You're sweating?
I'm sweating.
Here she is.
Sandra.
She's beautiful.
Look how perfectly round she is.
Should I dab?
- Yeah.
(laughing)
- Chateaubriand.
(laughing)
- [Adam] I was like, please do not.
- I was talking about dabbing the meat,
and Adam thought I was gonna like dab dab
like a 12 year old boy.
It's got very nice marbling.
Yeah, it's soft, it's very tender.
- Can I do idiot sandwich to you?
- What's an idiot sandwich?
(laughing)
- You haven't ever seen it?
Who are you?
(laughing)
- I'm an idiot sandwich!
- What is happening behind me right now?
Okay, here she goes, bye Sandra.
- You need a timer?
- Yes!
Bread's toasting.
Very nervous.
It's been a minute 30.
She's so big!
- [Andrew] She's so big captain!
- [Niki] Wow!
- It's a nice color.
- Oo.
- Oh, that piece got funky.
- That's okay, you'll cut that off.
- [Rie] You're like a coach.
(Rie laughing)
- It's time for Sandra.
God, she's big.
- Oh.
Wow that's thick.
- Are Mom and Dad behind me?
- You can do it!
- Okay, you ready?
Drum roll!
(drumming)
Whoa!
- [Andrew] It's basically just toasted meat, right?
- This is really, really ridiculous.
- The bread is so thin.
(laughing)
- Okay, last time I ate wagyu beef I cried.
I really don't know what's gonna happen here.
- Oh the juices are running.
- That's so decadent.
- Well they taste like--
- Mommy first.
- Marshmallow?
- Like a beef-mallow.
- Mm!
- Mm.
This one has a beefiness that the other two didn't have.
I feel like the fat has a flavor of its own in this one
that wasn't present in the others.
- This one, the beef is the star.
I feel like in the other pieces,
we were talking about the bread and sauce a lot.
- Mhmm.
- This one like the beef just really really stands out.
- Yeah, that's crazy.
- That's good, Niki.
- Thank you, Annie!
I heard you were excited to try some beef.
- I was until I found out it was rare.
- You're not into rare beef?
- No, but I'll try anything.
Oh it tastes good.
- You thought like we all ate it and it was just bad?
(laughing)
- I didn't expect it, I hate rare food,
but it's really, really good.
- Yeah.
That's pretty good.
- You changed someone's life today.
(laughing)
We had a very expensive piece of wagyu Chateaubriand
that was dredged in flour, eggs, and panko
and then deep fried until it was rare,
and then we had some soft, fluffy Japanese white bread
covered in a katsu sauce with the meat
placed on it cut into quarters.
I can't even imagine what the restaurant is doing
with like high-tier, Japanese Kobe wagyu beef,
but I think with whatever piece of beef you can find
if you wanna do this at home,
you totally can, I'd say definitely spring
for the good asian bread, get a good sauce.
You can make a delicious sandwich.
Woo!
I smell like beef.
(instrumental music)
- [Narrator] Oh yes!