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Beef on Endive with Ume Gelée Sauce cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be offered at many standard functions actually. I am certain you will see lots of people who just like the Beef on Endive with Ume Gelée Sauce dishes that you simply make.

Alright, don’t linger, let’s approach this beef on endive with ume gelée sauce formula with 11 components which are surely easy to have, and we have to process them at the very least through 11 measures. You should commit a while on this, so the resulting food could be perfect.

Composition of Beef on Endive with Ume Gelée Sauce:

1. Take 8 slice Wagyu beef steak
2. You need 8 of leaves Endive
3. Take 4 for Cherry tomatoes
4. Make ready 1 dash - Green onions or scallions
5. Provide 1 tbsp of Sake
6. You need Umeboshi gelée
7. Make ready 200 ml for ● Water
8. Get 1 tsp of ● Dashi stock granules
9. Take 2 1/2 tbsp - ● Dashi soy sauce (optional )
10. Provide 2 large Umeboshi
11. Require 2 grams of Powdered kanten

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Beef on Endive with Ume Gelée Sauce step by step:

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.

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