Gyuniku no amiyaki, oroshi ponzu-zoe / grilled beef with grated daikon radish and citrus-flavored soy sauce

Grilled beef with the refreshing note of grated daikon and citrus-flavored soy sauce. The beef slices are quite thin, contributing to an extra-light finish.

<Ingredients>

100-120 g thinly sliced beef (110 g in photo)
1 tsp oil
1/2 tsp rice vinegar

For oroshi ponzu grated daikon with citrus-flavored soy sauce
5 cm thick or 10cm skinny daikon radish (80-100 g; 85 g in photo)
1 green onion (green section)
1 tbsp ponzujoyu citrus-flavored soy sauce
Pinch ichimi red chili pepper powder (not in photo)
Usukuchi soy sauce, to taste (optional)

Oil (to brush griddle; not in photo)


<Directions>
1.

Pour oil and rice vinegar over beef, and mix well.

Let sit 15-20 minutes.

2.

Meanwhile, prepare oroshi ponzu.
Grate daikon, and finely chop green onion.

Gently squeeze out excess water from grated daikon to the degree there is no constant dripping, place in a small bowl, add green onion, and ponzujoyu.

And ichimi, and mix well.
Taste, and add slightly more ponzujoyu or a tiny amount (1/4 tsp or so) of usukuchi soy sauce as necessary.

3.

Heat griddle.
When hot, brush with oil. 

Grill beef.

4.

Serve beef on a warm plate, and top with oroshi ponzu.

<Notes>

• When squeezing excess water from grated daikon, make sure to retain some moisture. The moisture is the key element in the refreshing sensation of grated daikon.
• If ponzujoyu (ponzu shoyu, ponzu) is not available, mix 3 parts soy sauce, 2 parts rice vinegar and 1 part citrus juice (ideally, a few kinds of citrus).
• Cayenne pepper is a good substitute for ichimi. If substituting, use less, as cayenne is much hotter.
• Ichimi is powdered taka no tsume red chili peppers, so if you have taka no tsume, after removing the seeds a red chili pepper can be inserted in daikon and grated at the same time. For the above amount, 1/2-1 taka no tsume is recommended.
• Amiyaki is a general term for grilled dishes that are cooked on a yakiami or ami [net-form griddle].