SAGA WAGYU PANZANELLA
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.
SAGA WAGYU TORTILLA
Steps:
- Combine ingredients for the spicy mayo.
- For the beef, chop the tenderloin as fine as possible. Season with salt and pepper. Add 3 to 4 tablespoons of spicy mayo to taste.
- Divide this mixture into quarters.
- Mold it into a tortilla and garnish with tomato, a few slices of jalapeno, red onion, mango, pear, caviar, mascaporne, and cilantro.
- *Warning: Consumption of raw or undercooked meat may substantially increase the risk of foodborne illness.
JAPANESE BEEF AND VEGETABLES: SUKIYAKI
Steps:
- In a wok, heat 3 ounces of peanut oil. Add beef strips and stir-fry quickly, just to brown meat. Season with soy sauce and sugar, then remove and set aside.
- Clean the wok, and heat the remaining 3 ounces of peanut oil. Add scallions, onions, mushrooms, tofu, spinach, and bamboo shoots. Stir-fry quickly, about 2 minutes. Add mirin and noodles and return cooked meat to the mixture. Stir-fry an additional minute or just until hot and well-incorporated.
- Remove from wok and serve at once on a preheated dinner plate.
SOY MARINATED WAGYU WITH CONGEE, GINGER AND SCALLION
Steps:
- Rinse rice until water runs clear, transfer to a small bowl, add the scallion oil and toss to mix well. Let this stand at room temp for at least 8 hours or overnight.
- Soak the scallops in warm water to cover for 20 minutes, drain and flake into small pieces. Combine the rice, scallops, stock and water, bring to a boil, then reduce to med-low heat, stirring often. Simmer until rice is broken down into porridge. Season with salt, to taste.
- Combine all sauce ingredients.
- Marinate beef in sauce, quickly grill over very hot flames. Serve over warm congee, drizzle with sauce and garnish with fresh ginger and scallion.
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