Australian Wagyu Katsu Sando Sensation, Blending Indonesian and Japanese Culinary

JAKARTA – Japanese culinary is on the rise and is loved by Indonesian people. This is because the taste of Japanese spices is quite familiar to Indonesian tongues. But,

Chef Hiroki ‘Hulk’ Kato from Japan and Chef Edi Pancamala from Indonesia collaborated together to present a menu that combines Indonesian and Japanese food at the Aussie Beef Mates ‘From Tokyo to Jakarta Culinary Journey’ event. It’s called Australian Wagyu Katsu Sando.

Chef Edi Pancamala said that fried risol is a food that is popular with Indonesians and apparently, in Japan there is also a food called sando or sandwiches. As a result, the Australian Wagyu Katsu Sando menu was born.

“So this menu takes the idea from risoles, a food that is popular with many Indonesians. “But the concept is still taken from Japan, namely from meat piled with bread, then coated with bread crumbs and fried,” said Chef Edi in Aussie Beef Mates ‘From Tokyo to Jakarta Culinary Journey’ at Mercure Jakarta Pantai Indah Kapuk (PIK), Wednesday ( 8/5/2024).

Yes, as the name suggests, this menu uses genuine King River wagyu beef from Queensland which has been popularized by Meat and Livestock Australia (MLA).

Chef Edi stated that the key to the enjoyment of Australian Wagyu Katsu Sando is in the meat. So when eaten it still feels crunchy on the outside, but the meat remains soft and tender.

“So the beef has to be the right choice. “You can use King River wagyu, yes, but if it’s too expensive, you can substitute tenderloin or secondary cut, which is rump,” he said.

The meat is served medium rare. It can be seen that there is still a fresh reddish color in the meat. The bread wrap is also very crispy because of the addition of bread crumbs.

For the sauce, Chef Hiroki ‘Hulk’ Kato chose to use Japanese-style tonkatsu sauce which complements the taste. The meat doesn’t need a lot of spices, because quality meat doesn’t need a variety of spices to make it delicious.

“The key is that the beef must be tender first, then season it. We use tonkatsu sauce, salt, pepper, it’s simple. “As long as we have good beef products, there is no need to add complicated seasonings,” explained Chef Hiroki ‘Hulk’ Kato.

This menu provides a new experience of tasting Sando as well as rissoles with premium Wagyu beef. You can also try the direct experience of tasting these three menus exclusively at Mercure Jakarta PIK from 8-30 May 2024.

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