JAPANESE WAGYU RIB EYE (KAGOSHIMA BEEF A5 BMS10+)
400G STEAK CUT
This is big enough to make two sandwiches. If you are really nuts about the best steak, please cut the cap of Scotch Fillet which is considered the best tastiest cut of beef(highly prized among chefs). The steak is still big enough for two portions of Katsu sando.
（The rib eye or ribeye is also known as scotch fillet in Australia and New Zealand.）
Plus everything you need to make a Katsu Sando
4 slices of Authentic Japanese bread(Shoku pan) from Japan, 3-4cm thickness.
A bag of Japanese style bread crumbs(Panko)
100ml of Japanese Tonkatsu sauce
50ml of Japanese tomato sauce
10g of Japanese mustard
20g of Japanese style salt and pepper
50g of Japanese mayonnaise
You will also need some basic kitchen supplies like flour and cooking oil + you can add some shredded cabbage to make it REALLY Japanese.