Beef on Endive with Ume Gelée Sauce

Name: Beef on Endive with Ume Gelée Sauce
Yield: 8 servings
Cuisine: American
Ingredients: 8 slice Wagyu beef steak; 8 leaves Endive; 4 Cherry tomatoes; 1 dash Green onions or scallions; 1 tbsp Sake; 200 ml ● Water; 1 tsp ● Dashi stock granules; 2 1/2 tbsp ● Dashi soy sauce (optional ); 2 large Umeboshi; 2 grams Powdered kanten

cookpad.japan @cookpad_jp

I've been thinking about making gelée at home for a while, and I wanted to try beef with gelée on top. So I came up with this refreshing ume pickled plum gelée.

It can be made with gelatin.

It's better with blanched shabu-shabu meat.

Beef scraps can be used and are also delicious.

Lettuce can be substituted for the endive.

Decrease the soy sauce if you are using regular soy sauce. (It depends on the salt content of the soy sauce, but a little less than 2 tablespoons should be enough.) Recipe by ruruchirin

I've been thinking about making gelée at home for a while, and I wanted to try beef with gelée on top. So I came up with this refreshing ume pickled plum gelée.

It can be made with gelatin.

It's better with blanched shabu-shabu meat.

Beef scraps can be used and are also delicious.

Lettuce can be substituted for the endive.

Decrease the soy sauce if you are using regular soy sauce. (It depends on the salt content of the soy sauce, but a little less than 2 tablespoons should be enough.) Recipe by ruruchirin

cookpad.japan @cookpad_jp

I've been thinking about making gelée at home for a while, and I wanted to try beef with gelée on top. So I came up with this refreshing ume pickled plum gelée.

It can be made with gelatin.

It's better with blanched shabu-shabu meat.

Beef scraps can be used and are also delicious.

Lettuce can be substituted for the endive.

Decrease the soy sauce if you are using regular soy sauce. (It depends on the salt content of the soy sauce, but a little less than 2 tablespoons should be enough.) Recipe by ruruchirin

I've been thinking about making gelée at home for a while, and I wanted to try beef with gelée on top. So I came up with this refreshing ume pickled plum gelée.

It can be made with gelatin.

It's better with blanched shabu-shabu meat.

Beef scraps can be used and are also delicious.

Lettuce can be substituted for the endive.

Decrease the soy sauce if you are using regular soy sauce. (It depends on the salt content of the soy sauce, but a little less than 2 tablespoons should be enough.) Recipe by ruruchirin

Saved

Ingredients

8 servings

8 sliceWagyu beef steak
8leaves Endive
4Cherry tomatoes
1 dashGreen onions or scallions
1 tbspSake
Umeboshi gelée
200 ml● Water
1 tsp● Dashi stock granules
2 1/2 tbsp● Dashi soy sauce (optional )
2 largeUmeboshi
2 gramsPowdered kanten

Saved

Steps

1

Chop the flesh of the umeboshi, and quarter the cherry tomatoes.
2

In a small sauce pan, add the ● ingredients and bring to a boil. Turn off the heat and add the umeboshi flesh from Step 1 and the powdered kanten.
3

Transfer the mixture from Step 2 to a bowl and set the bowl in ice-cold water to thicken.
4

Once the mixture gets thick, stir with chopsticks.
5

Drizzle sake on the beef.
6

Rinse the endive leaves and wipe off the excess water with a paper towel.
7

Bring some water to a boil in a pot and cook the beef briefly in the boiling water.
8

Dip the beef into ice cold water, drain in a colander and wipe off the excess water with a paper towel.
9

Place the cooked beef on the endive leaves.
10

Top the beef with the umeboshi gelée.
11

Garnish with green onions and the cherry tomatoes.