I Tried To Re-Create This $180 Sandwich • Eating Your Feed • Tasty

Well, here we are

eating

your

feed

. My name is Nikki. Today my friend Andrew challenged me to re

create

a very expensive meat

sandwich

that he

tried

while he was in Japan filming. It's worth it. Everyone in

this

room ate the

sandwich

except me. Here's the video

this

is at a restaurant in Tokyo called mafia wagyu chop sandwich so Andrew

tried

the kobe beef chateaubriand sandwich and wow that piece of beef is luxurious it's spotted like a leopard with fat pass it on a beaten egg and panko, just fry it like fried chicken and you have these beautiful pieces of fluffy white bread.

Oh, this is my kind of sandwich. He cuts off the bark for twenty thousand yen. It's kobe beef, the same as wagyu beef. I googled kobe beef and what is for sale is wagyu beef. Wagyu beef is any of four Japanese breeds of cattle. There is also something called sanda meat. I thought it said carne sandra and I really like the idea that there is a meat called sandra. It's watermelon. I will buy a piece of meat and I will call her sandra. You should also buy some less expensive meat and practice with that first, maybe some test meat, yes, as always, to help our very good friend and chef extraordinaire, he's here, how are you, today I'm going to make a Japanese sandwich.

Yes, I remember where this place is. that's good, that's good, so wagyu means Japanese beef and then this was a kobe chateaubriand is a cut of beef, yes, yes, I'm going to be able to find it here because I've seen it in a restaurant saying like kobe beef and then it's just like a normal katsu sauce we can buy a sauce called tonkatsu sauce yes and then this bread I would like to eat Japanese bread we are just taking orders from people now it has a little bit of a lighter texture like fluffier yes, fluffier, so the inside is not fully cooked at a higher temperature and a shorter cooking time exactly good luck thank you bye so we need to get cheap beef, fancy beef, tonkatsu sauce, breadcrumbs, bread White, preferably Japanese white bread, I think I can do this and I believe.

It's going to be a really delicious day we have meat, it's not that much, the guy who sold it to us said this is a piece of meat superior only to Japanese wagyu, okay, we have things, hey, we have two square buns, cheap meat, expensive. beef, we have our katsu sauce and we have some panko here, we also have some treats, okay, so we got this bread from a Korean supermarket in Koreatown, but they also had a bakery, so we got some hot dog buns, I bought this pink baguette. anyone, you just paint them with me oh yeah, I do it pretty weird, it looks like you're

eating

patrick starr's hand, good luck, thanks.

I guess we're going to be cooking, so this process requires frying things, which naturally makes me a little nervous, but I've got my pot of oil and we want that oh, I don't know anything about temperature or time. Did we say something? She said high temperature for a short period of time. Well, I mean, she needs to warm up. Your thermometer doesn't turn on. oh my goodness, okay, safety first, that's heating up, so as far as I can tell, the meat is not seasoned in any way. The ingredients are pretty basic, so the fancy wagyu we have today is not kobe wagyu, but Australian wagyu from Blackmore Farm. and it's a chateaubriand cut, it's about an inch and a half thick and it's 40.

I think this is the smallest and most expensive piece of meat I've ever cooked, we're not going to start with that because if I screw it up. We only have one upstairs, so we bought some backup Black Angus beef tenderloins, but they seem to be the right size. This is the Black Angus which is like seven bucks a loin and this is the chateaubriand wagyu which is like 40 something bucks. This one definitely has better. Marbling but still not like in the video in Japan, but it was the best we could do, well, it goes flour and then eggs.

I only have two eggs, but I think it should be fine if I salt the flour. I don't remember if they salted it, I would definitely salt the outside after it's done, some will stick if it comes fresh out of the oil and just that's the time to salt the fried things, okay oh that's a lot of panko and also in the video they cook with chopsticks, that's what I'm going to do, I'm about to give birth to a meat baby, okay, the thermometer says frying is close to 375. Which sounds like here's our loin, a whole thing that just fell off in three pieces, I guess.

What did you give him by paying 15 for two loins? I ate wagyu beef for the first time this summer at a fancy Japanese restaurant and I cried. Well, I'm going to dip this in panko mountain egg, yeah, it feels like a nice coated piece. of beef, I should make this little friend, it seems like an apostrophe that could be my test piece. Seeing Nikki's face on top of the pot is so much fun from here, okay, we're there, we'll go in and start a timer. This is fun. I'm just sitting here watching you cook in the back seat, I'm cooking in the front seat, okay, that's a minute, it's so brown and crispy, okay 1 30. salt, oh, it's definitely weird, it might be a Bit rare, although it's hard to tell because this size is this type.

It was also very small, let's try the big one and see what we can do, maybe we can make a sandwich with that one. I remember

your

meat took a little while to fry, maybe it's a lower temperature and longer frying, two minutes and 30 seconds, okay, let's try it with the final piece of this guy, wow such fluffy bread, toast the sauce of bread on both pieces of bread or just one, maybe a light coating on both mmm sauce and I think they cut off the crust after the sandwich is well assembled and now I cut it into quarters it looks very good it looks pretty good pretty close here yeah let's try it oh tender there's not much meaty flavor it's mainly like a soft texture with a crunchy texture I think you can go a little less too less fry yeah this is a little over the top?

I would take it out maybe a minute and a half because when you take the meat out, it's still cooking, it's still cooked through, so I'm going to try again with my second piece of cheap meat. a better cooking time. I hope this holds together when I fry it. We'll cut it down to a minute and a half. Hopefully it will be a little more raw inside and I'll make another sandwich. I'm cutting the bread. at an angle here because there's not much about me that's very straight, so I hope I can do a straighter job, well, that's not a bad cut, okay, minute 30. oh, the piece didn't come off the sauce layer salty at the wagyu sando place if there is a little bit of meat so it's not a square they'll cut it a little so it's more square that looks a lot better I think this cooking time was closer to what we should do , OK? this is good you can see the toasted bread the sauce the katsu out and my friend sean is here hello sean come in I made a cheap beef katsusando but you were in Japan that was fair and you're Japanese yeah so Were you familiar with the concept of katsu sando yes please enjoy it it's pretty good yes although the meat is not super cooked which is good when we had the expensive one you just remove the meat from the sandwich and then you have to cut it with the teeth, because that has to do with the fat content, the fattier it is, the more it breaks, the easier it is, well, there are no more cheap steaks for futs, it's finally time to face my fears of this very expensive piece of meat, I think I'm leaving to cut my slices of bread and get them ready to go in the toaster it's time to up the ante please andrew and riya will be here while I make it light up in my palms they're sweating, you're sweating, I'm sweating here she's sandra she is beautiful somewhat perfectly round she is should rub yes I was talking about rubbing the flesh and Adam thought I would like the rub like a 12 year old boy she has very nice marbling yes it is soft very tender can I make you a sandwich moron?

It's an idiotic sandwich you haven't even seen it who you are I'm an idiotic sandwich what's going on behind me right now okay here goes bye sandra you need a stopwatch yes, the bread is toasting I'm very nervous, it's already been a minute, she's so big up there, wow, nice color, oh, that piece got weird, okay, you'll cut it, you're like a trainer, it's time for Sandra God, she's big, oh, wow, that's dick, mom and dad behind me, you can do it, okay, ready, yeah, it's basically roast beef, right, this is really ridiculous. The bread is very thin, yeah, okay, the last time I had wagyu, I did cry, I really don't know what's going to happen here, oh, the juices are. running that is so decadent whether it tastes like a first marshmallow or a beef mallow, this one has a meat that the other two didn't have.

I feel like the fat has its own flavor in this one that is present in the others. the meat is the star, I feel like in the other pieces we were talking a lot more about the bread and sauce, in this one the meat really stands out, yeah that's crazy that's good Nicki thanks Annie I heard that You were excited to try some. Beef it was until I discovered it was rare. You don't like rare beef, but I'll try anything. Oh, it tastes good. We thought we all ate it and it was just bad. I did not expect that.

I hate weird food, but it's actually really good, yeah, you changed someone's life today. We had a very expensive piece of wagyu chateaubriand that was dredged in flour and panko eggs and then fried until raw and then topped with some soft and fluffy Japanese white bread. in katsu sauce with the meat cut into quarters. I can't even imagine what that restaurant does with high end Japanese kobe wagyubi, but I think with any piece of meat you can find if you want to make this at home. you can, I would definitely say, spring for good Asian bread, get a good sauce, make a delicious sandwich, I smell beef, oh yeah.