 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. | 
