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To make the tonkatsu, pat the wagyu steak with tempura flour
In a bowl, whisk the eggs together. Coat the floured wagyu in the eggs and then coat it in panko
Heat up the cooking oil to 180°C
Deep-fry the wagyu steak for 3–5 minutes, or until medium rare. Set aside to rest
Butter both sides of the thickly sliced shokupan and toast in a pan
Once toasted, spread one slice with Kewpie mayonnaise and the other with tonkatsu sauce
Place the cooked steak on one slice of bread and close the sandwich
Cut the crusts off the sandwich so that it's a neat square, then cut into four equal smaller squares
If using, stir the gold leaf into the caviar, and then spoon on top of each square to serve