Saga Wagyu Panzanella

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Salad:

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:

Poached Wagyu Slices:

2 quarts kelp stock (water and dried kelp)

4 slices of Saga Wagyu, sliced 3/4 inch

salt to taste

Preparation:

Basil Caviar:

(Setting bath)

2 cups water

2 .5 grams calcium chloride

35 grams basil leaves

4 grams sodium alginate