Saga Wagyu Panzanella

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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


Poached Wagyu Slices:

2 quarts kelp stock (water and dried kelp)

4 slices of Saga Wagyu, sliced 3/4 inch

salt to taste


Basil Caviar:

(Setting bath)

2 cups water

2 .5 grams calcium chloride

35 grams basil leaves

4 grams sodium alginate


  1. Preparation:
  2. For the salad, combine bread and vegetables. Drizzle with olive oil and vinegar to taste. Season with salt and pepper.
  3. Keep cold until ready for use.
  4. Preparation:
  5. Keep one quart kelp stock at 160 degrees F. Chill the other quart.
  6. Gently dip a slice of wagyu beef into the warm broth until cooked medium rare. Remove and place into the chilled broth.
  7. Basil Caviar:
  8. 110 grams sugar
  9. Preparation:
  10. In a blender, combine water and calcium chloride and blend for 20 seconds. Reserve in a bowl.
  11. 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.
  12. 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.
  13. Plating:
  14. Place panzanella salad in a bowl, top with chilled wagyu slice and basil caviar.