Wagyu Single Cutlet & Maguro Katsu Recipe

Bring to temp & season

Remove wagyu and maguro from the refrigerator 20–30 minutes before cooking to bring them near room temperature. Pat both pieces dry with paper towel. Lightly score any connective-surface on the maguro if needed. Season both sides of the wagyu with 1 tsp salt and 1/2 tsp pepper, and the maguro with 1/2 tsp salt and 1/4 tsp pepper. Set aside.

Set up three shallow bowls for each protein (you can share bowls if doing sequentially): one with flour, one with beaten egg mixed with 1 tbs cold water, and one with panko. For the wagyu use 1/2 cup flour and 1 cup panko; for the maguro use 1/4 cup flour and 3/4 cup panko.

Dredge each piece in flour, shaking off excess. Dip into the egg wash ensuring an even coat. Press into panko so the surface is well coated. For the wagyu press gently but thoroughly so the panko adheres; for the maguro press lightly to avoid damaging the flesh. Place breaded cutlets on a wire rack to rest for 10 minutes—this helps the coating adhere and prevents it falling off in the oil.

In a heavy skillet or shallow frying pan, add 1 cup neutral oil and heat over medium-high until it reaches 170–175°C (340–350°F). If you don’t have a thermometer, the oil is ready when a breadcrumb sizzles and browns in about 30–40 seconds.

Add the wagyu cutlet to the oil. Fry for 1.5–2 minutes per side until the panko is deep golden brown. Because wagyu is rich and can be enjoyed medium-rare, target an internal temperature of about 50–54°C (122–130°F) for medium-rare; do not overcook. Use a probe thermometer to check the center quickly. If the crust colors too fast, reduce heat slightly.

During the last 15 seconds of frying, add the 10 g butter to the oil and spoon the foaming butter/oil over the cutlet once to add gloss and flavor. Remove the wagyu and transfer to a paper towel-lined wire rack to drain and rest for 2–3 minutes. Tent loosely with foil if desired.

If needed, top off oil so there’s about the same depth and reheat to 170–175°C (340–350°F). Carefully add the breaded maguro to the hot oil. Fry quickly—about 40–60 seconds per side—until panko is golden. Tuna cooks fast; aim for a rare to medium-rare interior (45–50°C / 113–122°F) so it remains tender.

Remove the maguro katsu and drain on a wire rack or paper towels for 1–2 minutes. Resting short time allows juices to settle and coating to firm up.

Slice each cutlet into 5–6 even pieces using a sharp knife. For wagyu, slice against the grain to maximize tenderness.

Arrange shredded cabbage on the plate as a bed. Fan the wagyu slices on one side and maguro katsu slices on the other for a surf’n’turf presentation. Place lemon wedges at the side.

Serve with tonkatsu sauce (about 2 tbs for wagyu and 2 tbs for maguro if desired) and a small dollop of kewpie mayonnaise. Sprinkle toasted sesame seeds over cabbage or sauce if using.

Recommended condiments and notes: For wagyu you may prefer a lighter touch of sauce to let beef flavor shine. For maguro a squeeze of lemon brightens the fish. Serve immediately while crusts are crisp.