Massayaki cap of rump

130g Mondelli Alimentos cap of rump
½  italian tomato
10 arugula leaves
Salt to taste

For the sauce:
50ml of soft shoyu
20ml of balsamic vinegar
10ml of saqué kirin
10ml of extra virgin olive oil
10 drops of Tahiti lemon juice
5g of sugar


1 – Mix all the sauce ingredients and reserve.
2 – Remove the tomato´s skin and cut into fillets
3 – Season the cup of rump with salt and grill at your preference
4 – Slice the cap of rump and keep into the fridge
5 – Put the frying pan in high heat, add the tomato, the arugula and the sauce.
6 – Put this preparation over the slice rump of cap.