Rare Roasted Beef with Seaweed Salad

Calories
Protein
Fat
Cholesterol
Salt
P/S ratio*
Dietary fiber

125kcal
4g
14g
35mg
1.2g
0.3
1.5g

P/S ratio* 1.1
*A ratio between saturated fatty acid(S) and polyhydric unsaturated fatty acid(P). The ratio is shown for each dish. The preferable ratio is 1 to 1.5.

Ingredients	Serves 1	Serves 4
beef rump (lean, uncut)	62.5g	250g
seaweed salad (dry) cucumbers leaves beefsteak plant	2g 1/2 1	8g 2 4

Seasoning	Serves 1	Serves 4
Preliminary seasonings 　onion 　soy sauce 　sake 　mirin	1/20 1/16 cup 1/16 cup	1/5 2 2/3 tablespoons 2 2/3 tablespoons 1 1/3 tablespoons
Sauce 　mirin,soy sauce 　vinegar vegetable oil	1/2 tablespoons 1/2 tablespoons 1/8 teaspoons	2 tablespoons 2 tablespoons 1/2 teaspoons

１	Slice the onion thinly and put in a bowl. Stir in the preliminary seasonings, and add the beef rump. Set aside for 30- 60 minutes to marinade the beef.
２	Heat vegetable oil in a frying pan and cook the entire surface of the beef over high heat. Soak in ice cold water to cool, then slice thinly.
３	Steep the seaweed salad and squeeze dry. Cut the cucumbers into thin sticks.
４	To make the sauce, boil mirin in a small pan, add soy sauce and vinegar and remove from heat. Allow it to cool.
５	Place the sliced beef in a dish over the bed of beefsteak leaves, and add the cucumber and seaweed salad on the side. Serve with the sauce in a separate dish.

The rump located behind the sirloin has a fine texture and is a tender meat. Trim any excess fat from the surface to reduce the calorie intake.

For garnishing, other vegetables, such as ginger and chives, may be added by preference. Also, lemon juice can be substituted for the sauce.

Soaking beef in ice cold water
After the surface is browned, soak the beef in ice cold water to cool immediately. The texture of the beef surface stiffens and excess grease is washed off this way.

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