Name: Wasabi Mayo Steak Sando
Prep time: PT10
Cook time: PT30
Total time: PT40
Yield: 1 serving
Cuisine: Japanese
Ingredients: 2 slices shokupan (milk bread); 1 tsp salted butter; 1-2 tbsps Cabi Wasabi Mayo; 100g steak; 1 tbsp neutral oil; 1 Japanese cucumber, thinly sliced

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Recipes

Wasabi Mayo Steak Sando

Juicy steak, crisp edges, and a creamy wasabi kick that cuts right through the richness.

2 slices

shokupan (milk bread)

1 tsp

salted butter

1-2 tbsps

Cabi Wasabi Mayo

100g

steak

1 tbsp

neutral oil

Japanese cucumber, thinly sliced

Cooking Steps

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Season both sides of the steak generously with salt. Add pepper just before cooking.

Step 1

Season both sides of the steak generously with salt. Add pepper just before cooking.

Sear steak for 1–2min per side. Transfer to a cutting board and rest for at least 5 minutes.

Step 2

Sear steak for 1–2min per side. Transfer to a cutting board and rest for at least 5 minutes.

Slice steak and salt the cucumbers.

Step 3

Slice steak and salt the cucumbers.

Spread shokupan with butter and mayo.

Step 4

Spread shokupan with butter and mayo.

Assemble. Layer the sliced steak and salted cucumber on the mayo/butter-covered bread. Slice.

Step 5

Assemble. Layer the sliced steak and salted cucumber on the mayo/butter-covered bread. Slice.

Season both sides of the steak generously with salt. Add pepper just before cooking.

Sear steak for 1–2min per side. Transfer to a cutting board and rest for at least 5 minutes.

Slice steak and salt the cucumbers.

Spread shokupan with butter and mayo.

Assemble. Layer the sliced steak and salted cucumber on the mayo/butter-covered bread. Slice.

As seen on this recipe

Wasabi Mayo - $9.99

Made with golden yolks and clean rice bran oil, this version delivers a refined wasabi kick that stays balanced and bright. It adds structure and sharpness without overwhelming the dish, making it a natural fit for burgers, BBQ, tuna salad, dips, and sandwiches.

Add To Cart - $9.99