Recipe for Gyuniku Sashimi (Japanese Steak Tartare)

Ingredients for 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

Gyuniku Sashimi (Japanese Steak Tartare) preparation instruction:
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.