Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, beef on endive with ume gelée sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Beef on Endive with Ume Gelée Sauce is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Beef on Endive with Ume Gelée Sauce is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook beef on endive with ume gelée sauce using 11 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Beef on Endive with Ume Gelée Sauce:
- Make ready 8 slice Wagyu beef steak
- Make ready 8 leaves Endive
- Take 4 Cherry tomatoes
- Make ready 1 dash Green onions or scallions
- Get 1 tbsp Sake
- Prepare Umeboshi gelée
- Get 200 ml ● Water
- Take 1 tsp ● Dashi stock granules
- Make ready 2 1/2 tbsp ● Dashi soy sauce (optional )
- Prepare 2 large Umeboshi
- Get 2 grams Powdered kanten
Instructions to make Beef on Endive with Ume Gelée Sauce:
- Chop the flesh of the umeboshi, and quarter the cherry tomatoes.
- 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.
- Transfer the mixture from Step 2 to a bowl and set the bowl in ice-cold water to thicken.
- Once the mixture gets thick, stir with chopsticks.
- Drizzle sake on the beef.
- Rinse the endive leaves and wipe off the excess water with a paper towel.
- Bring some water to a boil in a pot and cook the beef briefly in the boiling water.
- Dip the beef into ice cold water, drain in a colander and wipe off the excess water with a paper towel.
- Place the cooked beef on the endive leaves.
- Top the beef with the umeboshi gelée.
- Garnish with green onions and the cherry tomatoes.
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