Beef on Endive with Ume Gelee Sauce

1. 1

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

2. 2

   In a small sauce pan, add the ingredients and bring to a boil.

3. 3

   Turn off the heat and add the umeboshi flesh from Step 1 and the powdered kanten.

4. 4

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

5. 5

   Once the mixture gets thick, stir with chopsticks.

6. 6

   Drizzle sake on the beef.

7. 7

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

8. 8

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

9. 9

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

10. 10

    Place the cooked beef on the endive leaves.

11. 11

    Top the beef with the umeboshi gelee.

12. 12

    Garnish with green onions and the cherry tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.