SAGA WAGYU PANZANELLA

Saga Wagyu Panzanella image

Provided by Masaharu Morimoto

Number Of Ingredients 18

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1 ounce dried country bread, cut into 1-inch dice
5 cherry tomatoes sliced in half
1 ounce black olives, sliced
1/2 cucumber, cut into 1-inch dice
1/2 red onion, shaved julienned
Olive oil
Rice wine vinegar
Salt and pepper to taste
Preparation:
2 quarts kelp stock (water and dried kelp)
4 slices of Saga Wagyu, sliced 3/4 inch
salt to taste
Preparation:
(Setting bath)
2 cups water
2 .5 grams calcium chloride
35 grams basil leaves
4 grams sodium alginate

Steps:

Preparation:
For the salad, combine bread and vegetables. Drizzle with olive oil and vinegar to taste. Season with salt and pepper.
Keep cold until ready for use.
Preparation:
Keep one quart kelp stock at 160 degrees F. Chill the other quart.
Gently dip a slice of wagyu beef into the warm broth until cooked medium rare. Remove and place into the chilled broth.
Basil Caviar:
110 grams sugar
Preparation:
In a blender, combine water and calcium chloride and blend for 20 seconds. Reserve in a bowl.
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.
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.
Plating:
Place panzanella salad in a bowl, top with chilled wagyu slice and basil caviar.