Chilled Wagyu Shabu Shabu Panzanella Salad And Basil Pearls Recipes

CHILLED WAGYU SHABU SHABU, PANZANELLA SALAD AND BASIL PEARLS

Steps:

• 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.
• Make this recipe twice. Keep one at 160 degrees and put ice into the other.
• 4 slices of Wagyu beef sliced 3/4 inch
• Gently dip a slice of beef into the warm broth until cooked, remove and place into the chilled broth until cooled.
• In a blender, combine water and calcium chloride, blend for 20 seconds, reserve in a bowl. In a sauce pot, combine sugar and water, bring to a boil, remove from heat and add basil. Puree for 1 minute until bright green 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.
• To plate, place panzanella salad in a bowl, top with chilled wagyu and basil caviar.

SHABU SHABU WITH DIPPING SAUCES

Steps:

• Arrange the meat attractively on a round platter, so that each slice can be easily picked up with chopsticks or a fondue fork. Arrange vegetables on a second platter.
• Fill a hot pot or nabe pot 2/3 full of dashi set on a burner on the table. Each diner picks up a piece of meat from the serving platter and swishes it around in the simmering broth until the red meat becomes pink, or cooked to the degree desired. Diners may alternate between meat and vegetables. The tofu breaks easily, so be careful when adding it to the pot. Diners eat from the pot, dipping the food into the dipping sauces which are placed in individual cups at each person's place.
• Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil.
• Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth. Yield: About 2 quarts
• Combine the dashi, soy sauce, and mirin in a saucepan and bring to a boil. Let boil for a few minutes to reduce by 1/3, then remove from heat and cool. Stir in vinegar to taste. Pour sauce into individual cups.
• Toast the sesame seeds in a heavy pan until lightly browned. Transfer warm seeds to a mortar and grind to a paste, or whirl in a blender. Add the dashi, soy sauce, mirin, sugar and sake, and mix well, using a spatula to blend and smooth the sauce. Add cayenne to taste. Pour sauce into individual cups.

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.

MAGGIE'S REISHABU CHILLED PORK SHABU SHABU SALAD

Steps:

• Starting with the onions (and then soaking in ice water while working on the others), carefully cut and prepare the salad ingredients and mix together in a bowl.
• Bring a pot of water to a gentle boil and add the meat slices until cooked (it happens fast if they are thin) and then put them in a bowl of ice water and drain.
• In individual bowls, arrange the salad and place a few slices of cold boiled pork on top.
• Top with sesame dressing, sesame sauce or ponzu sauce made for shabu shabu, or try the delicious homemade sauce in this recipe (just mix the sauce ingredients together, and there you have it!).
• Serve with rice and miso soup as the main dish or with other dishes as a side.

SAKE PORK SHABU SHABU

Steps:

• Pour sake and water into a large frying pan or wok and bring to boil. Once boiled, turn down heat and simmer. Cook pork slices 1 at a time. Remove each slice and cool in a strainer. Place cool pork slices on a plate and refrigerate while making dipping sauce. Serve with Miso Dipping Sauce and Soy Sauce Dipping Sauce.
• Place all ingredients in a pot and bring to a boil, stirring constantly, until the sugar is dissolved. The consistency of the sauce should be that of gravy. Once this is achieved pour sauce into a bowl and serve with chilled pork slices. Both the miso dipping sauce and the soy sauce dipping sauce can be served with the pork slices.
• Place all ingredients in a pot and bring to a boil, stirring constantly, until the sugar is dissolved. The consistency of the sauce should be that of gravy. Once this is achieved pour sauce into a bowl and serve with chilled pork slices. Both the miso dipping sauce and the soy sauce dipping sauce can be served with the pork slices.