Ingredients: 160 g beef round (sliced) 2 teaspoons "sake" (Japanese rice wine) 2 teaspoons soy sauce ("shoyu") 1/2 white leek ("shironegi") 10 prickly-ash leaves ("kinome") Vinegar dressing: 2 tablespoons vinegar 2 teaspoons soy sauce 2 teaspoons sweetened cooking "sake" ("mirin") 2 tablespoons "sake" (Japanese rice wine) 1 teaspoon white sesame seeds Directions:1. Open beef flat and sprinkle with "sake" and soy sauce. Cook in pan until brown. Cut into bite-size pieces. 2. Cut white leek into 4 cm pieces. Cut lengthwise into halves. Shred lengthwise like hair. 3. Coarsely chop prickly-ash leaves. 4. Mix ingredients for vinegar dressing. 5. Place beef in small serving bowl and top with white leek and prickly-ash leaves. Spoon vinegar dressing over them. |