Beef on Endive with Ume Gelée Sauce

Beef on Endive with Ume Gelée Sauce

Eat shabu-shabu cut beef with tangy umeboshi pickled plum gelée sauce.
It goes perfectly well with cherry tomatoes.
It's great as an appetizer or as a main dish.

Ingredients: 8 servings

Wagyu beef steak
8 slices
8 leaves
Cherry tomatoes
Green onions or scallions
a small amount
1 tablespoon
Umeboshi gelée
● Water
200 ml
● Dashi stock granules
1 teaspoon
● Dashi soy sauce (optional )
2 1/2 tablespoons
2 large
Powdered kanten
2 g


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.

Story Behind this Recipe

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.