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Caviar Scrambled Egg Toast Recipe 

Caviar is a delicacy that you must try! The classic way to eat caviar only consist of a few ways that include eating it by itself, pairing it with wine, or adding caviar to a cracker. However, when you go out an buy a tin of caviar, unless you’re sharing it at a party, you always end up with leftovers. With the short expiration date of opened caviar, you scramble to find some way to eat it before it goes bad, and you end up stumbling upon this page. In this recipe, you will find a new way to enjoy caviar!

Ingredients

• Premier Selection Kaluga Reserve Caviar
• 1 slice sourdough (or any bread of choice) 
• 1 teaspoon unsalted butter
• 2 eggs

Instructions: 

1. Use a whisk or a fork to beat and mix the eggs until the whites and yolk become homogeneous  
2. Spread a layer of butter on both sides of the bread, and pan fry the bread over medium heat for about 2 minutes on each side, until a golden brown crust forms on  both sides of the bread 
3. Remove the bread from the pan and clean off any remaining crumbs. 
4. Heat the saucepan over medium heat and drop in the butter once the pan is hot. 
5. Once the butter is melted, move the pan around to ensure that the entire pan is coated with the butter so that the eggs won’t stick.
6. Add in the eggs and continue stirring the eggs in the pan with a wooden or silicone spatula to form a soft scramble.
7. Drop the heat to low and continue to mix the eggs. 
8. Remove the eggs when they’re slightly under (they will continue cooking with the residual heat even after you remove them)
9. Add the soft scrambled eggs to your toast and top with as much caviar as you want! (recommended 1-2 tsp)

Ingredients

1. 90ml (3oz) each of sake, mirin and soy sauce
2. 3 tbsp sugar
3. 50ml (1.7oz) dashi stock (note 1)

Sukiyaki 

1. (2x) A5 Wagyu Chuck Roll 8 oz 
2. 2-3 stems of shallots (scallions), about 140g (4.9oz)
3. 4 shiitake mushrooms
4. 1 pack of shirataki (konyaku yum noodles), 350g (12.3oz) (note 3)
5. 150g (5.3oz) shungiku (edible chrysanthemum leaves, note 4)
6. ½ pack of firm tofu , 150g (5.3oz)

Serving

1. 1 tbsp cooking oil (note 5)
2. 50ml (1.7oz) dashi stock (note 1) or water to adjust flavor if required
3. 2-row eggs

Instructions 

Warishita

1. Add all the Warishita ingredients to a small pot and boil over high heat.
2. After letting it boil for 5 seconds or so, turn the heat off and put it aside until required.

Preparing the Ingredients

1. Beef: If each slice of beef is very large, cut it into two. A slice larger than your palm

might be too big to handle when eating.

2. Shallots: discard the roots and slice shallots diagonally into about 5cm (2”) lengths.
3. Shiitake mushrooms: Chop off the stems of shiitake mushrooms. To decorate shiitake

head (optional), make a shallow v-shape cut in the middle of the head, then another v-

shape cut perpendicular to the first cut, making a cross (see the photo in the post).

4. Shirataki: Rinse shirataki in water. Spread the noodles on the cutting board, about 20cm

(8’) wide, and cut them in half. This is to shorten the noodles so you can pick them

up easily when eating.

5. Shungiku: Trim the end of the stem. Cut shungiku into about 10cm (4”). If the stems are

extremely thick, like 1-1.5cm (½”) thickness, cut the stem vertically in half.

6. Tofu: Cut the tofu block into two, then cut again perpendicular to the first cut making 4

small blocks.

Cooking and Serving

1. Group each ingredient on a large plate.
2. Place each egg in a small bowl where the individual can beat the egg and dip sukiyaki.
3. Heat a large fry pan with a heavy base or shallow cast iron pot/casserole over high heat and add oil.

4. Sauté beef slices to lightly brown on each side, about 30 seconds. Add shallots and sauté for 15 seconds.

5. Add warishita and the remaining ingredients except for Shinjuku, clustering each ingredient together for better presentation (if you wish).

6. Once the sauce starts boiling, turn the heat to a simmer and cook for a couple of minutes, then add shungiku.

7. Cook for another couple of minutes or until vegetables are cooked through, occasionally turning over the ingredients so they will be cooked evenly.

8. Leave on low heat while eating sukiyaki directly from the pot. If the sauce is condensed too much to your liking, add some dashi stock or water to adjust and bring to a simmer.

 

Ingredients

• (1) A5 Japanese Wagyu Ribeye 
• 14 small corn tortillas 
• 2 cups carrots, grated 
• ¼ cup water 
• ¼ cup rice vinegar 
• ½ Tbsp. granulated sugar 
• 1 tsp. kosher salt 
• 1 Tbsp. fresh cilantro, chopped, plus extra sprigs for garnish 

 

Instructions

• Make pickling liquid by combining water, vinegar, sugar, salt and cilantro in a bowl and mix well to dissolve sugar and salt.  
• Add grated carrots to pickling liquid and allow to marinate in refrigerator for at least 1 hour, or as much as 24 hours. 
• Remove defrosted Wagyu from refrigerator and pat dry with paper towel to remove any excess moisture. 
• Heat heavy bottom sauté pan over medium flame. 
• If desired, season Wagyu with kosher or sea salt and fresh cracked black pepper. 
• Place Wagyu in heated pan (no need to add oil as natural fat from steak will be enough to cook), and sear on first side 1-2 min until golden brown and flip steak. Allow steak to cook 1-2 minutes more. Be sure to also sear steak on all rounded edges for 1 minute each to completely sear. 
  Note:  Cook steak 1-2 minutes per side for a rare steak; 3-4 minutes per side for medium rare. 
• Remove steaks from pan and place on cutting board to rest for 5-10 minutes 
• Remove pan from flame, drain off all the fat from pan, and gently wipe pan with a paper towel. Place corn tortillas in pan, 1-2 at a time, and toast for 20-30 seconds to warm through and toast lightly.  Using tongs, carefully remove toasted corn tortillas from pan, and continue to toast remaining tortillas
• Slice rested Wagyu steaks into thin strips
• Build your tacos- top each corn tortilla with pickled carrots, fresh cilantro sprigs, and sliced wagyu. 

 

Ingredients

• (3) 8 oz.  A5 Japanese Wagyu Filet 
• 1 cup grape tomatoes 
• 1 tsp. fresh garlic, minced 
• salt and pepper, to taste 
• Parmesan cheese
• chopped parsley, optional 

Instructions

• Remove  A5 Japanese Wagyu Filet  from refrigerator and pat dry with paper towel to remove any excess moisture. 
• Heat heavy bottom sauté pan or cast-iron pan over medium high flame. 
• If desired, season Wagyu with kosher or sea salt and fresh cracked black pepper. 
• Place in heated pan (no need to add oil as natural wagyu fat from the filet will be enough to cook), and sear on first side 1-2 min until golden brown and flip steak. Allow steak to cook 1-2 minutes more. Be sure to also cook steak on rounded edges for 1-2 minutes to completely sear. 
• Remove steaks from pan and place on cutting board to rest.  
•  While Wagyu is resting add tomatoes and parmesan cheese  to skillet. 
• Cook until tomatoes start to blister (about 4-5 minutes). Add garlic and stir. Continue to cook until tomatoes and corn are heated throughout. Add chopped parsley if desired.
• Slice rested Wagyu steaks and top with tomato and corn mixture. 

 

Ingredients

• 1 Kai Wagyu steak of your choice (We recommend the A5 Filet, 24 oz Ribeye or Striploin, diced)
• Kosher Salt (to season)
• Freshly Ground Black Pepper (to season)
• 2 Large Garlic Cloves (minced)
• 3 tablespoons Whole Butter
• 1 pound Fingerling Potatoes (cut in half lengthwise)
• 1/4 cup Grapeseed Oil
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Freshly Ground Black Pepper
• 3 Large Garlic Cloves (sliced into quarters)
• 1 Large Shallot (julienned)
• 1/4 cup Parsley (minced)
• Tools- Large Cast Iron Skillet 

Instructions

Preparation 

• Pull out wagyu beef cubes out of the freezer, and place them in the refrigerator 24 hours before starting this recipe 
• Remove the beef cubes from the refrigerator, or diced the meat if haven’t. 
• Place the beef cubes on a plate to come up to room temperature, then start the fingerling potatoes 
• Heat the oven to 450°F, hot. 

Potatoes

• In a medium bowl, toss the fingerling potatoes (cut in half lengthwise) with the grapeseed oil.
• Add 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper to the bowl, and continue to toss
• Once the skillet is hot (from being in the oven), place all of the oil-coated potatoes cut-side-down in the pan
• Cook the fingerling potatoes for 25 minutes
• Pull the cast iron skillet from the oven, and mix in the julienned shallot and the sliced/quartered garlic cloves.
• Place the skillet back in the oven, and cook for 10 minutes. 
• Pull the skillet from the oven, and place the potatoes, shallots, and garlic in a small bowl.

Wagyu Beef Cubes

• Put the empty cast iron skillet on medium-high heat on the stove top
• Add in 1 tablespoon of grapeseed oil to coat the bottom of the pan
• Place beef cubes in the pan in a single layer 
• Season the cubes with kosher salt and freshly ground black pepper
• Sear the beef for 3-4 minutes, turning the beef half way through the process to get a deep golden sear on the cubes
• add in the whole butter and minced garlic, while stirring. This will help coat the cubes while cooking the garlic. 
• Put the cubes on one side if the skillet. 
• Place the roasted fingerling potatoes, garlic, and shallots back in the pan. 
• Garnish with minced parsley and enjoy!

Ingredients

• Kai Wagyu A5 Ribeye or Striploin Wagyu Steak 
• salt and pepper 
• oil or a piece of fat from wagyu beef 
• wagyu steak sauce 
• ¼-½ teaspoon grated garlic 
• ½ tsp grated ginger 
• 1 tsp grated onion 
• 1 ¼ tsp soy sauce 
• 1 ¼ tbsp sake 
• 1 tbsp mirin
• 1 tbsp apple juice 
• ½ tbsp sugar 
• 2 tsp roasted white sesame seeds, ground finely 
• 150 g/ 5.3 oz cooked rice per serving 
• Finely chopped green onion or green leaf sprouts 

 

Instructions

Cooking Wagyu Steak 

• Take the beef steak out of the fridge at least 30 minutes (preferably 1 hour) prior to cooking (to bring it to room temperature).
• Heat a heavy-bottomed frying pan or a skillet over low to medium low to low heat. Grease lightly with oil or melt a piece of beef fat if you have one (note 5).
• Sprinkle salt and pepper lightly on one side of the steak, then immediately place the steak on the skillet, seasoned side down.
• Cook the meat for 30 seconds, then use a spatula to turn it over. Cook for 30 seconds.
• Turn the steak over again and cook for 15-20 seconds, then turn it over.
• Repeat cooking for 5-10 seconds and turning over several times until the steak is cooked to medium (note 6).
• Transfer the meat to a cutting board and rest for 5-10 minutes, loosely covered with aluminium foil.

Steak Sauce

• Add all the Sauce ingredients, excluding ground sesame seeds, to the frying pan without wiping off the oil of the steak (oil has a great flavour) and bring it to a boil.
• Reduce the heat to simmer and cook for a minute. Then turn the heat off.
• Put the sauce through a sieve to remove the grated vegetables.
• Add ground sesame seeds to the sauce and mix well.

Serving 

• Cut the steak at an angle into 0.7-1cm / ¼-⅜” thick slices. The width of the slice should be about 2-2.5cm / ¾-1″.
• Put 1 serving of rice in a bowl and spread the sliced beef over the rice. Pour 2 tbsp of sauce over the steak and sprinkle green onions over.

Ingredients 

• Mini white potatoes- 10 
• Lemon zest- 1 teaspoon 
• Creme fraiche – 4 tablespoons
• Hard-boiled egg – 1 large
• Shallots – 2 teaspoons minced
• Chives – 1 tablespoon snipped
• Capers – 1 tablespoon chopped
• Olive oil – 2 tablespoons
• Butter – 2 tablespoons
• KAIVIAR Royal Ossetra or Premier Selection Kaluga Reserve

Instructions

1. Pre-heat oven to 250 celsius.
2.  Mix creme fraiche, shallots, lemon zest, chives and refrigerate. 
3. Hard-boil youregg by filling a sauce pan with water and adding it in till the water boils. 
4. Turn off the heat and let your egg sit for 10 minutes before you peel and chop. 
5. Scrub potatoes and rub with the olive oil. 
6. Add salt and pepper to taste.
7.  Bake until thoroughly cooked with a crispy edge (around 45 minutes). 
8. Prick with a fork to test. Slice and remove half of each potato.
9.  Brush liberally with melted butter and arrange on tray. 
10. Allow to cool before adding in refrigeratedmixture. 
11. Topped with chopped hard-boiled egg, capers and your choice of caviar. 
12. Sprinkle chives.