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FOR TWO SERVINGS
.. 18 oz (500g) of Miyazaki Wagyu short loin
in 1/25 in. (1mm) thick slices
. 3 myoga (Japanese ginger blossom)
. 1 pack of kaiware-daikon
(Japanese radish sprouts)
. 1/2 onion
. 1/2 lettuce
. Pon-zu (citrus-flavored vinegar)
as needed
. Roasted sesame seeds as needed
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DIRECTIONS
1. Cut myoga and lettuce in thin strips. Finely
slice onion. Cut off the roots of the kaiware
daikon and cut it into lengths in approximately
three parts. Place all the cut vegetables in
water.
2. Blanche the sliced beef in 167-176-degree
F (75-80°C) water until it turns slightly rosy.
Plunge the blanched beef into ice water.
3. Drain the vegetables prepared in (1) and
spread them on a dish. Paper-dry the
beef prepared in (2) and spread it over the
vegetables.
4. Pour pon-zu over (3) and sprinkle on plenty of
roasted sesame.
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Temperature to blanche
the beef
When the beef is boiled in
hot-boiling water, the fat
will be lost and the beef
hardens. Lightly boil the
beef in 167-176-degree F
(75-80°C) water so it turns
rose-colored.
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