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

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11:16   |   Mar 02, 2019

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

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  • - 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!

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"I think I can do this, and I think it's going to be a really delicious day."

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