1. Using a boning knife, clean the striploin down to the flesh, removing the cover fat and silver skin.
2. Cut the striploin in half lengthwise and portion into 4” squares that are 1⁄2” thick.
3. One at a time, place one portion in a large zip lock bag and gently pound with a meat mallet so both pieces are the same thickness.
4. Place the flour, egg wash and panko breadcrumbs in separate shallow pans.
5. Season the beef with salt and pepper. Place the beef in the flour to coat, shaking off excess flour. Then place the beef in the egg wash until all surfaces are covered. Finally place the beef in the breadcrumbs and press down firmly, to ensure the breadcrumbs have adhered to the egg wash. Place on a sheet tray lined with parchment and refrigerate until needed.
To prepare à la carte:
1. Deep-fry the beef at 177℃ (350°F) for 2 minutes and 15 seconds for medium rare. Remove with tongs and place on a ¼ sheet tray lined with a roasting rack. Let stand 2-3 minutes.
2. While the beef is resting, apply the umami spread on one side of each piece of bread.
3. Place the beef on one slice of bread and top with the other slice of bread.
4. Using a chef knife, cut the crust ends off the sandwich, wiping your knife off between cuts.
5. Cut the sando into thirds as equally as possible.
6. Flip each piece over, exposing the beef.
7. Place each sando on a serving plate and serve with ponzu sauce.
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