$3 Vs $300 Katsu Sando
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- Опубліковано 6 вер 2024
- The Katsu sandwich’s elegance is not determined by its price tag… or maybe it is.
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![[Sold out immediately after opening] Adhere to Japan's most popular fruit sandwiches! ASMR](http://i.ytimg.com/vi/eatQ9-79zGU/mqdefault.jpg)
But better: cereal edition. Make cereal from scratch Josh.
NO FR THO😭💀
💀
That would be good😌
Show us your crunch berries!
Umm, that will belong to but better isn't it?
That black garlic bread sounds like my dream. Anything combining garlic into Anything I'm wanting to try.
Got to admit when I saw the thumbnail I thought it was cinnamon raisin bread.. I was super surprised by it being black garlic
Same 😋
I knew he had plans for all that black garlic, but ooooh boy, I didn't expect this.
Omg me too. The more garlic, the better❤❤
Shiversssssss
You know it's good when Josh doesn't share with the crew
I think this is the first time I watched Josh say No. Shell the money out for this. Everything else is like if you got it do it, if not that's okay. Josh just threw everything out and said do this one! 😂😂😂
Yep, He really did.
When I saw the title, I got confused on how a katsu become a tank-top…
I would love a comprehensive guide to Asian sauces. What they are made of, what they taste like, and their uses. There are so many that you use often and I start getting them mixed up. Shirodashi, shoyu, hoisin, shaoxing wine, etc...
Yess!
Shirodashi is a soup base, shoyu is literally just soy sauce, hoisin is a sort of Chinese barbecue sauce, shaoxing wine is just wine and is used in mostly Chinese dishes or for deglazing.
@@michaelh7490 What's the diff between dark and light soy sauceM
@@daniellabitigan8482 dark soy sauce is a bit less salty and a tiny bit thicker. "Light" soy sauce is what most people use in day too day cooking. Dark soy sauce is more for color than anything in most dishes.
awesome awesome idea
I love how you made everything in the expensive one more extravagant. Except the mayo. Kewpie is perfection in a bottle.
You know Josh understands fancy when he makes a YUZU MIST
Love this man's immaculate cooking
🫵R🦸♂️🌈
Same ❤
Gonna throw this out there, let's have one of these But Expensiver videos with a "No Beef" restriction, so the price can't be bulked out with Wagyu. If only just so we can see Josh do something delightful to some Mangalitsa pork, or something along those lines.
Japanese food has always been my favorite, and learning doing this kind of dishes really enlightens my day knowing I can add another delicacy to the recipies I like doing from this culture 😋 thank you Josh for doing this incredible dishes and always rocking them with style ✨️
I been watching you for a year with 0 experience on cooking and thanks to your videos as a beginner I'm called a Gourmet guy with my friends. Thanks for sharing your recipes, I just bought your book to keep growing strong and become that true gourmet chef!
This sounds so good 😋 sweet and savory is the pinnacle of flavor 🙏🏽
I'd love to see these have a mid-range version added as well. There is the one that we can never source (or afford) the ingredients for, there is the super-cheap one, and ... what makes sense as a middle ground to maximize return on investment.
Maybe that could be your next series - bang for your buck. Where to spend the money smartly to maximize the result.
Just use regular steak with the second version?
@@MegaBabibo That's still about 200 dollars in different ingredients, so... no, not really
Garlic has some antifungal/antibacterial propieties to it that kills yeast, so that may be why the bread didn't rise as much. Allicin is a chemical in garlic that prevents the growth of fungus and/or bacteria. It is "black garlic" though so that may change some of the chemical properties of garlic that prevent bread from rising as much. Either way the bread and sandwich look really dang good.
Since you're doing a versus thing already, here's one I wanted to see: Chicken Tikka Masala VS Japanese Katsu Curry, which is the superior curry?
"Deep-fried Wagyu steak" is an evil, evil description. I hate that I love it.
I’m trying to figure out how the wagyu one came out to $358 per sandwich? I’m not sure if the $185 is for the whole strip loin or per portion but surely it’s still the bulk of the cost per sandwich, no? Where did the remaining $175 per portion come from?
Same question here. Usually with those expensive dishes on UA-cam, they don’t add up and are exaggerated.
Hi Joshua, I would love to learn about all the things one can use a cast iron pan. Might that be a good idea for a video?
Love your content. Thanks for the amazing videos.
Best
How could this be $358.75 per sandwich, when meat cost $185 & not entire steak goes into it?!
Because he can't do math. His math is wrong in everything.
This the first episode o watched where the expensive one is just so good it warrants the price
yooo josh that beat at the end is TUFFFF
My high school best friend's parents had a Japanese restaurant and I basically lived off of pork cutlets and tonkatsu sauce. This video brought back some serious memories! And now I have to make it.
Josh is really just out here deep frying Miyazaki wagyu, & I'm so about it. I think we need a wagyu dinosaur nugget recipe with this slaw dressing to dip. Call it "but bougie"
@@AI-00000 why you tryna kill Nick's vibe....
also teenage girls have been pioneering language for centuries.
I’ve been wanting to buy ur book, and all of a sudden, my friend who I showed your channel to a few months ago, said he watched a lot of ur vids and realized I was a big fan and got me my own cutting board and THE BOOK. 😊YESSSSSSSS. Have a nice day Josh
Love your videos! The change you made this year to do all the intro talking first, and to end the video with B-roll, really helps the smooth flow of these videos.
"Hey I'm home"
Josh:Just talking into a cabinet
Kinda wish you'd have done a high grade pork katsu version rather than just going with the well known high grade beef.
Would love to see you try using Okinawa Agu, Kagoshima Kurobutta, and/or Tokyo X(Yes that is the actual name of the breed).
I’m so glad to not see anyone complaining about deep frying the wagyu, this channel is a safe place for people who enjoy good food from every culture. :)
Love how Josh takes a slice of the regular katsu, but then takes a bite out of the wagyu
Im used to eat sandwiches like that after holidays. I has no name but is super similar. Shallow fried breaded porch chop called Schabowy that haven't been eaten because we always make to many. Homemade bread and salad of your choice or even sour cabbage stew called Bigos just to give some lubrication for this one day old food. Vegetable one with egg and mayo is my choice, coleslaw or simple one with dressing are also fine.
Kanapka ze schabowym i bigosem? Hm, nigdy o tym nie słyszałam
@@makaska5 A co zmarnować się ma? Jak jarzynowa wyjdzie to jakoś trzeba dodać czegoś żeby suche nie było. A nawet powiem że jest to całkiem niezłe
@@thalus5990 chyba że tak
"Baste your little gentleman with butter if desired." If desired?!? That's a got-dang mandatory step! Also, I'm going to be making this.
Cutting the crust? "What? That's like slapping God across the face for giving you a beautiful gift."
As soon as you said “we’re stepping away from traditional a little bit” I instantly thought of uncle Rodger 😂
I noticed something... Since the Pho VS Ramen episode... I realized that Josh inner Texan is showing a lot more and I love it!
I bought the Papatapa cherry shirt and it is SO SOFT! Top quality! The Crème Fraichest!
I think wagyu works better cooked medium-medium well, allows a touch more heat to render more of the fat and improves flavour but everyone cook it how you want I ain’t ya boss
It doesnt. Stay away from steak.
Great job editing team! The sword fighting footage at the end was pretty funny and that transition with Josh slapping the bowl at 4:10 was smooth!
one thing I like to do when you make videos like this is take the affordable aspects of the more expensive one and use it on the cheaper version
aweso9me
Hrmmm nope not April Fools, Josh really telling me to spend $350 on a sandwich...
Should have used Iberico pork for the expensive one. Pork vs pork would have been interesting.
I wonder if Joshua ever watched food wars
I think he would love it out of all the ppl the most 😂
imagine if Josh went to collab with guga, with the most expensive and delicious wagyus
Do you have a recipes for fried oysters and clam strips im trying to find the perfect seafood planter recipes thanks if you have one in mind
I live for your reactions to the food you just made. Wish there was a Joshua weissman reaction app, someone asks you what you think about something, open the app and show them in the best way possible
He should count time as a reasource in the budget, too. Time is expensive.
But better: my dad edition.
Why do people feel the need suggest a new series every video, just let Josh do what he wants
the food looks good, but look at Josh´s biceps at the end, he has been hitting the gym. My man is Buff!!!
I think you would love Haitian “pikliz”. A slaw of cabbage, carrot, red and or green pepper, as many Scotch bonnet peppers as you dare, vinegar and lime juice. Tangy, crunchy, acidic, and picante; and it keeps, and gets better over some time. Terrific on pulled pork sammiches, hot dogs, or any time your mouth is bored.
Can we just appreciate how good the video editing and Joshua comments describe the taste of food? 😱
Dude I'm telling you try adding grated horseradish into coleslaw it is an absolute game changer.
Your cookbook brought me to your channel
You're terminology is awesome in its hilarity!
A5 is a wonderful thing. It's something I love to treat myself with.
Kenji had a triple onion burger with like caramelized onions, onions grilled into the patty, and pickled onions. Would love to see something like that (a study of onions?) for a few different ingredients. Tasty/Buzzfeed has been doing those videos with 'x pounds of garlic/potatoes/cabbages' and they're super interesting
youre the pro here for sure, but why didnt you steep the bonito flakes when the heat was off? The flavor can get unpleasant when you cook it. The spiral black garlic bread looks great
"Katsu Sando" sound like a drunk guy tries to say "Cut Sandwitch" in a half japanese, half italian style
I’ve always wanted to try Katsu sandwich, but could never find the opportunity to go eat one. With that said, being a fellow Houstonian, I didn’t know that deep frying was a requirement here.
Josh, for slaw... No complaints, but I grew up in the South, and I use the family tradition of marinating the cabbage and onions in apple cider vinegar and salt with spices for several hours prior to making the sacred slaw, stirring occasionally. It's like a fast kraut. From there, you just make whatever slaw you want after draining the vinegar. Obviously you could do the same thing with lemon juice, before adding mayonnaise and all. It makes the cabbage softer and more sexy. It's still crunchy but better. Sexy cabbage is great cabbage.
In hungary, the traditional "sunday big familiy gathering" meal is basicaly this but instead of making it in a sandwitch we serve it as a main course with rice/potatoes, and usually picles instead of the cabbage but cabbage is sometimes done too. We don't call it any fancy way, basicaly when we say fried meat, we mean this.
Josh could you please make Peruvian Lomo Saltado? I'd love for you to get into some south american food. And Lomo Saltado is the place to start!!! Please!!!!!
"But Expensiver" is my favorite series
Seriously can't wait for the live action food wars with this guy and one of the cooks.
We want top 10 things you’ve made on this channel
Hey Joshua, quick question - what do you do with the leftovers of the dredging station? It seems like quite a lot for two pork chops, and I always run into the issue of not knowing what to do with leftovers
mix flour, eggs and the bread crumbles together and add a little bit of milk to it. add a little salt to this dough and make nugget sized balls. Then you deep frie them. i use the rests like that, but im sure there are other things to do
Can’t wait for the collab with Nick! 😆
You are madman. You are madman! This is masterpiece, I was sitting there face off the whole time. I couldn't grasp what is happening. This is The Sandwich
Hey Josh, do a video on your extensive knife collection please :) There are a lot of knife nerds that will enjoy that ! Konosuke, Kurosaki, Hado, Hitohira .... I've seen you have the bombs, now do them justice and spend some time showing them to the world in a proper video! Thank you for the content Man, i never miss a video
honestly,... this time i can really imagine that it will make a huge different. the last times you compared expensive to cheap you basically made two completely different dishes. this time it's the same dish, almost the same sauce and it really puts emphasis on the quality of the ingredients.
also: thank you for featuring the katsu sandwich! it's really delicious and i should really do it again.
also: you don't neccessarily need A5 meat. you can use any other beef, or even lamb, chicken, and... dunno... fish. buffalo... stuff ^^
So you think if I do a normal pork cutlet with the upscale ingredients everything should still be top tier taste I’m hoping ? Not gonna buy A5 wagyu rn😢
@@jadensandoval5155 quite so, yes. of course there'll always be a difference in quality, but yes.
my oppinion is always, that it's not the quality of the ingredients, but the quality of the preparation and technique. there are several ways to tenderize meat, infuse it with flavor and so on.
in germany that is called a "schnitzelweckle"
other germans with diffrent dialekts might disagree, specially on the "weckle" part. alternativly they might call it "schnitzelwecken", "schnitzelsemmel or something else
I just asked my husband for your book for Christmas, I hope your happy josh XD
Could you make it rare If you started with chilled wagyu, or would that lower the temp of the fry oil too much?
Haven’t watched yet but there used to be a place in Houston that sold a katsu sandwich with tamagoyaki and a gochujang Mayo and it changed my life. Then they closed down and I’ll never get it again 😭😭😭
So proud of you how you said Worcestershire sauce. From Britain 🇬🇧
Both Katsu Sandos looked so good
JOSHUA, now that the fall is around the corner there is this bread call Pan de jamón, that I’ve made myself. It’s pretty good can you make it plssssssssssssssssssss
Papa, can you make the perfect katsu sando using whatever ingredients are necessary for improved flavor, then show us the price? Lately, the "rich" versions have just added caviar or whatever.
Thought he was gonna say "But you know what else is a battle in your mouth that you just sit there and watch happen in front of you? B roll!"
Please does anyone have a link for that bread pan, I’ve been trying to find one for FOREVER
Deep frying wagyu is on a similar level of absurdity as deep frying butter.
There's no chance anyone tries to recreate the pricey one faithfully but we can all dream
Nice editing this video!! Returning to a slow paced more enjoyable video. Thanks!!!!
Not toasting the bread was a bit strange for me. I was expecting traditional.
Sir, the music for the B-roll portion of the video had NO RIGHT to slap that hard xD Good day, sir
Love sitting down at my computer with my lunch an finding out a new Weissman dropped
In all honesty, the cheaper one looks better to me, but I bet it would be amped up with just the spicy slaw and a squeeze of lemon. Maybe the bread but that might start unbalancing things.
I really wish i could make bread like Joshua :( Katsu is the breaded chicken though.. not a sauce
I wonder if you could make a dutch ‘saucijzenbroodje’ it’s pretty good
I like how you added the yeehaw sound for Texas
Oil for deep frying was not taken into account when calculating costs. Amazing food tho, but oil spent is prob one of the most expensive part of deep frying anything
Ace and so funny too -- this is one of those you just have to watch to know what’s what 🎉😂❤
But Better: Ms.Vickie’s Jalapeño Chips
Curious on the decision to use waygu instead of an iberico chop, was it just price?
honestly the first sando looks more appetizing with the crust still on
Damn I just want that black garlic! Mmm! 💯💯💯
Josh my response to "I dont like slaw" is "you don't like mayo with a sprinkle of packaged vegetables is what you're saying"
You know what sounds good B Roll
Which made in saucepan is that?! It looks like an 8inch saute more than a sauce pan but I can't see it on their website!
Hear me out, cover the famous Altoona Pizza....But better.
Josh: You probably already have everything for the sauce.
Also Josh: Alright now add your oyster sauce.
I’m sorry what aisle was that on?
With the soy sauce