Gyuniku Sashimi (Japanese Steak Tartare)

You'll Need

• 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.