Gyuniku No Tataki – Beef Jerky

(*) Daikon: Japanese radish, => Asian store

(**) Kombu: most commonly used seaweed.

(***) Tamari soy sauce: very intense, thick, black soy sauce. Substitute: dark soy sauce

Sprinkle meat with salt and sear in a very hot frying pan for a few seconds on all sides until darker. Remove from heat and quench in iced water for a few seconds. Pat dry with a dishcloth and cut into o, 5 cm narrow slices. Remove the skin from the onions, cut them in half lengthwise, then into narrow slices. Break slices open with fingers and place in iced water.

Rinse, drain and pat dry. Arrange beef in a circle on a plate.

Arrange daikon strips in the center, surround with ohba or cress and place onions on top, garnish with scallions and small balls of grated radish and chili. Serve separately with ponzu sauce as a dip.

===================Ponzu-Sauce=================== Warm dried kombu over a gas flame or broiler, then place in a large enough bowl with the remaining ingredients. Refrigerate for 3 days, then drain. Can be stored for 1 year. (Bottled ponzu is available in Japanese stores).

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