Saga Wagyu Tortilla Food

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 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.

NIKUJAGA, MORIMOTO-STYLE

Steps:

• Preheat oven to 350 degrees F.
• In large, ovenproof pan, heat a little oil, then sear beef both sides, until nicely browned. Add potatoes, carrots, baby onions, yellow, and red bell peppers and mix well with beef juices. Place pan in oven for 15 minutes.
• Remove from oven. Remove beef and vegetables from pan. Stem and seed the peppers. Cut the meat and vegetables into bite size pieces and set aside, keeping warm. Deglaze pan with sake. Add soy sauce and mirin. Thicken, if necessary, with cornstarch and water. Cover meat and vegetables with gravy. Sprinkle chive on top and drizzle chili oil on top, to taste.