RECIPE Juicy Beef with Danablu in Wasabi Green Wraps

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EU and Japan on a plate RECIPE Juicy beef with Danablu in wasabi green wraps IGNAT RAPH ES IO OG IC Find your Perfect Match D N E A L D O G I E N F D T D E O C I T R Perfect Match is about introducing Japanese consumers to food and drinks from C E C I A T G E T O I T I N R O the European Union. Why ‘Perfect Match’? Because Japanese and EU produce O P N • R • P • • is highly compatible in terms of quality, safety and authenticity. Consumers in Japan and the EU share the same values and high standards. Food and beverages from the EU are top quality, safe to eat and wonderfully diverse. Every region has specialities of which they are justly proud, and many have hundreds of years of EU quality schemes tradition behind them. The PDO (Protected Designation By trying out food and drinks from the EU, home cooks will be inspired to get of Origin) and PGI (Protected creative in their kitchens – including EU ingredients in Japanese dishes, or Geographical Indication) logos on producing mouth-watering fusions of East and West. food and beverages from the EU protect the names of products from specific regions that follow particular The perfect summer bite: Danish blue cheese traditional production processes. with domestic beef They are a guarantee of authenticity and quality. The salty taste of Danish blue cheese, which has a PGI label (Protected Geographical Indication), matches really well with juicy domestic beef. Hot wasabi greens add an accent. This is a stylish beef recipe perfect for summer – the rich and complex flavor of Danablu really stimulates the appetite. Ingredients - for 2 persons • 40g Danablu • 1 piece (120g) domestic beefsteak meat • 3 leaves wasabi greens • Oil, for frying Preparation 1. Take the beef out of the fridge 30 minutes before cooking to bring it to room temperature. Cut each leaf of wasabi greens in half. 2. Pat the meat dry with a paper towel, cut the muscle with a tip of the knife, where necessary, and pound and shape it with a meat mallet to make it an even thickness. Season with salt and pepper before frying. Oil a well-heated frying pan, add the beef and cook to your liking. 3. Cut the beef into six even pieces and place them on the wasabi greens. Top with a spoonful of Danablu on each piece. Wrap with the wasabi greens to eat. Danablu Danablu is Denmark’s most famous cheese (PGI). Made from full fat cow’s milk, it is a semi-soft, crumbly cheese with beautiful blue-green marbling, a sharp, salty taste and creamy, melting texture. The cheeses mature for 5-6 weeks, and are turned every 3 days to ensure the mould culture gets even oxygenation. Alternatives The original recipe for Danablu was inspired by the famous French blue cheese Roquefort (PDO), so this would be a perfect alternative. Other EU cheeses that could be used are mature Italian Gorgonzola (PDO), though it will be a little softer in texture, Picon de Valdeon from Spain, Bleu de Gand from Belgium, or Bavaria Blu from Germany. Visit foodmatcheu.jp to discover more. foodmatcheu.

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