Wagyu Steak Tartare, Soft-cooked Egg, Squid Ink Bread Crumbs, and Pickled Watermelon Rind

In a pot, combine all ingredients. Bring to a boil and cook until sugar dissolves. Remove from heat and cool.

Using a vegetable peeler, remove the outer green part of the rind, leaving just the white rind behind. Cut rind into 2- to 3-inch strips and trim to make them uniform. Transfer rind to a pot, cover with cold water, and bring to a boil. As soon as water reaches a boil, remove pot from heat, pour off water. Add to the pot enough pickle brine to cover rinds and return to a boil. Immediately remove from heat and cool. Transfer to a plastic container and refrigerate up to a month.

In the bowl of a stand mixer fitted with a hook, combine water and yeast and let bloom for 15 minutes. Add flour and squid ink and mix lightly to incorporate flour. Set aside for 20 minutes as flour hydrates. Add salt and mix 2 minutes more. Turn dough out into a metal bowl, cover, and rise at room temperature 4 hours. When dough has doubled in size, punch down and turn the dough. Wrap and refrigerate overnight. Heat oven to 500ºF. Portion dough into two pieces. Fold each half in on itself to create a round loaf. Place loaves seam side down on a sheet tray. Bake 40 minutes, checking at 30 minutes for doneness. Remove from oven and cool completely. Cube bread, spread on sheet tray and let dry in a cool oven. Transfer dried cubes to food processor, and process to crumbs.

In a bowl, combine steak with capers, hot sauce, shallot, ketchup, olive oil, and chives. Season with salt and pepper.

Small dice Pickled Watermelon Rind and mix into Wagyu Steak Tartare. Sprinkle Black Bread crumbs on plate. Place a mound of Wagyu Steak Tartare slightly off center on top. Rest a soft boiled egg next to tartare, slicing it so the yolk runs out. Garnish with radishes and micro greens.