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Categories:
country bread tomatoes black olives cucumber red onion olive oil wine vinegar salt kelp stock Wagyu salt water calcium chloride water basil Alginate
Viewed: 33 - Published at: 4 years agoIngredients
- 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
- 2 quarts kelp stock (water and dried kelp)
- 4 slices of Saga Wagyu, sliced 3/4 inch
- salt to taste
- (Setting bath)
- 2 cups water
- 2 .5 grams calcium chloride
- 2 cups water
- 35 grams basil leaves
- 4 grams sodium alginate
Method
- 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.
- 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.
- 110 grams sugar
- 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.
- Place panzanella salad in a bowl, top with chilled wagyu slice and basil caviar.
