Gyuniku Sashimi (Japanese Steak Tartare)


1 1/2 lb filet mignon 2 tb soy sauce 1 tb mirin 1 tb lemon juice 2 ts ginger grated 1 clove garlic minced 1 green onion thinly sliced 1 fresh cracked black pepper 1 lettuce leaves for garnish 1 6 inch daikon grated


Sear meat in a heavy skillet. Plunge into very cold water until chilled. Pat dry and set aside. In a medium bowl, combine soy sauce, mirin, lemon juice, ginger, garlic, onion (reserve a few pieces for later), and pepper. Marinate meat in mixture for several hours (up to overnight), turning frequently. Cut meat into very thin slices, arrange on a chilled, lettuce-garnished serving plate, and drizzle with marinade. Peel daikon and grate to a fine pulp. Put daikon in a separate serving bowl near the beef, and add reserved onion pieces to garnish. Serve beef chilled, with daikon as a topping. Notes: Adapted from S. F. Slack, "Japanese Cooking for the American Table." Please understand that this dish may represent a health risk, as the beef is mostly raw on the inside. Please take responsibility to keep the dish cold, use the finest quality beef possible, and notify your guests of any potential health hazards.


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