A5 wagyu sando

To make the tonkatsu, pat the wagyu steak with tempura flour

In a bowl, whisk the eggs together. Coat the floured wagyu in the eggs and then coat it in panko

Heat up the cooking oil to 180°C

Deep-fry the wagyu steak for 3–5 minutes, or until medium rare. Set aside to rest

Butter both sides of the thickly sliced shokupan and toast in a pan

Once toasted, spread one slice with Kewpie mayonnaise and the other with tonkatsu sauce

Place the cooked steak on one slice of bread and close the sandwich

Cut the crusts off the sandwich so that it's a neat square, then cut into four equal smaller squares

If using, stir the gold leaf into the caviar, and then spoon on top of each square to serve