Ingredients: 320 g boneless beef round salt, pepper 1/2 Japanese radish ("daikon") cooking oil 100 ml citrus-soy dipping sauce ("ponzu" sauce) 4 perilla leaves ("oba" or "aojiso") 10 g ginger 1 clove fresh garlic 2 tablespoons pickled "ume" (unripe Japanese plums preserved in salt) with pits removed Directions:1. Grate Japanese radish and drain briefly in strainer. 2. Cut perilla leaves and ginger into matchstick-size pieces. Slice garlic. Heat cooking oil in frying pan, add garlic and fry over low heat until crisp. 3. Cut beef into bite-size pieces, season with salt and pepper. Heat cooking oil in frying pan, add beef and panbroil. 4. Arrange (1)-(3) on serving plate and garnish with "ume." |