Ingredients: 8 slices boneless beef round roast prickly-ash leaves ("kinome") 8 rape blossoms light color soy sauce ("usukuchi-shoyu") Japanese mustard ("karashi") Sauce: 3 tablespoons soy sauce ("shoyu") 2 1/2 tablespoon sweetened cooking "sake" ("mirin") 4 tablespoons "sake" (Japanese rice wine) prickly-ash leaves Directions:1. Chop prickly-ash leaves, divide into halves. 2. Mix ingredients for sauce, add beef and let sit. Use half of chopped prickly-ash leaves for sauce; set other half aside. 3. Grill beef quickly and sprinkle with remaining prickly-ash leaves. 4. Boil water in pot, add rape blossoms. Quickly remove blossoms, soak in cold water and squeeze out water. Blend light color soy sauce ("usukuchi-shoyu") and Japanese mustard well, add rape blossoms and toss. 5. Cut beef into bite-size pieces, place on serving plate and garnish with blossoms. |