The umami of beef and Parmigiano Reggiano blend
together in your mouth to create a very strong umami.
This is good for both the main course and appetizer.
- 200g of beef round for steak
- salt and pepper to taste
- Parmigiano Regianno
- 10 rockets (arugulas)
- 2 tbsp Balsamic vinegar
Inosinate : 80mg/100g
- Parmigiano Regianno （Parmesan cheese）
Glutamate : 1200〜1680mg/100g
ingredients provides umami synergy and
makes dish tasty.
Sprinkle salt and pepper on the beef round steak and put it in a
frying pan with olive oil and heat it. Cook both sides well and
make sure it is still rare inside. Wrap with aluminum foil and let it
sit for a while.
Slice the beef into ５mm thickness and arrange on a plate. Shred Parmigiano Reggiano with a peeler over the beef.
Tear the leaves of the rockets and arrange on the meet. Sprinkle salt, pepper and balsamic vinegar on it.
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