Saga Wagyu Panzanella 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.

SAGA WAGYU SUKIYAKI

Steps:

• Preheat a casserole type of large pan. Place the fat piece to oil the pan.
• When the fat melts, place slices of wagyu beef to sear them lightly.
• Add mirin, sake, soy sauce and sugar.
• Add tofu, Nappa cabbage, shiitake mushrooms, and scallion.
• Pour in half of the dashi. When dashi boils, add enoki mushrooms and chrysanthemum leaves.
• When the leaves wilt, it is ready to serve.
• * In Japan sukiyaki is cooked on the dining table, and each person uses chopsticks to pick up the ingredients from the pan as they are cooked. Therefore, all the ingredients are not put into the pan at once, but little by little.

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.

LE WAGYU BURGER

Steps:

• Heat oil in a skillet over medium-high heat. Add the onion and saute until golden brown and caramelized, 5 to 6 minutes. Add the thyme and mix well. Set aside on low heat until ready to serve.
• Divide wagyu into 4 equal patties (see Cook's Note). Spread 1 tablespoon Dijon mustard on one side of each patty. Place the patties, mustard-side down, in a large skillet over medium-high heat. Sprinkle with salt and pepper to taste. Cook until the mustard sides of the patties have cooked through and become a caramel brown color, then flip the patties over and cook until the centers of the patties have reached the ideal temperature for diners' tastes, using an instant-read thermometer. (Without a thermometer, a patty that is firm to the touch in the center but not tough and has a thin line of pink through the middle is around medium-well.) Remember, you still have to melt the cheese on top, so you may want to cook a little under your normal preference at this stage, because it will continue to cook while the cheese melts.
• Add 1 ounce (1/8 cup) sauteed onions to the top of each wagyu patty. Add 1 slice of Gruyere on top of each serving of onions. Cover the skillet for about 30 seconds to allow the steam to melt the cheese.
• Butter brioche buns and lightly toast using a separate skillet, if desired. Place a patty on each brioche bun. Serve with lettuce and tomato on the side for garnish, along with desired condiments.

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.

PASTRAMI AND RYE PANZANELLA

Steps:

• Preheat the oven to 450°F with the rack in the middle. Put the onion in a bowl and cover with 1 to 2 cups of cold water. Swish the water around and rub the slices with your hands. Strain and repeat the process two or three times, letting the slices soak and changing the water at 10-minute intervals. (Soaking raw onion in cold water mellows the harsh bite.)
• Meanwhile, spread out the bread cubes on a baking sheet and bake until the edges are crispy and golden, 6 to 8 minutes. Transfer the pan to a wire rack and let cool completely.
• On a cutting board, finely chop the garlic with 1/4 teaspoon salt. Using both the blade and the flat side of a chef's knife, chop and scrape the mixture into a paste. Put the oil and vinegar into a bowl, add the garlic paste and whisk to combine.
• In a large bowl, combine the cooled bread, tomatoes and 1/4 teaspoon salt. Toss to combine, gently pressing the tomatoes a bit to release some of the juices.
• Peel the cucumbers in a zebra pattern and cut on a diagonal into half moons. Drain and pat dry the onions. Add the onions, cucumber, celery, basil leaves, pastrami and parsley leaves to the salad. Whisk together the dressing, add it to the salad and gently toss to combine.