Sun-dried tomatoes contain high levels of Glutamate. This Glutamate combines with the Inosinate present in meat, to produce Umami’s signature effect.

"Dishes that are rich with Umami leave a satisfying aftertaste in the mouth, and a lasting impression on the soul. They are best expressed, l think, as 'warming', or 'calming'; l hope that the Umami in this dish, too, will soothe and satisfy." - Chef Yoshihiro Takahashi

Ingredients（for 4 persons）⠀
⠀
200g beef fillet, fat and gristle removed⠀
20g sun-dried tomatoes⠀
50ml sake or dry sherry⠀
pinch of salt⠀

Method (This recipe takes two days to make)⠀
⠀
- Soak the dried tomatoes in the sake for half a day.⠀
- Cut the beef into 3cm x 5cm strips.⠀
- Lightly salt the beef and let it rest for an hour.⠀
- Gently cook the tomatoes in a saucepan until tender.⠀
- Put the tomatoes in a blender and blend to a paste.⠀
- Put the beef and tomato paste together in a zip-top bag, remove the air, and seal it. Leave in the refrigerator for a day.⠀
- Grill until the meat is browned on all sides; keep the center of the meat at around 40 degrees Celsius.⠀
- Plate the dish and garnish it.⠀