Saga Wagyu Panzanella

Step 1

Preparation:

Step 2

For the salad, combine bread and vegetables. Drizzle with olive oil and vinegar to taste. Season with salt and pepper.

Step 3

Keep cold until ready for use.

Step 4

Preparation:

Step 5

Keep one quart kelp stock at 160 degrees F. Chill the other quart.

Step 6

Gently dip a slice of wagyu beef into the warm broth until cooked medium rare. Remove and place into the chilled broth.

Step 7

Basil Caviar:

Step 8

110 grams sugar

Step 9

Preparation:

Step 10

In a blender, combine water and calcium chloride and blend for 20 seconds. Reserve in a bowl.

Step 11

In a sauce pot, combine sugar and water, bring to a boil. Remove from hear and add basil. Puree for 1 minute until bright green and then add sodium alginate.

Step 12

Strain this liquid and add to the caviar tray and dispense into calcium bath. Remove the caviar once they form and rinse in clean water.

Step 13

Plating:

Step 14

Place panzanella salad in a bowl, top with chilled wagyu slice and basil caviar.