Saga Wagyu Tortilla Recipes

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SAGA WAGYU PANZANELLA



Saga Wagyu Panzanella image

Provided by Masaharu Morimoto

Categories     side-dish

Number Of Ingredients 18

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.

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