Beef Tataki Sushi from The Sushi Experience by Hiroko Shimbo

Name: Beef Tataki Sushi from The Sushi Experience by Hiroko Shimbo
Ingredients: Ponzu sauce; 6 cups (lightly packed) prepared sushi rice for small bowls or 8 cups (lightly packed) prepared sushi rice for large bowls; 2 ounces chive sprouts (⅓ package) or other seed sprouts; 3 tablespoons vegetable oil; ¼ pound watercress, hard stem part discarded; 1 tablespoon sesame oil; 1 pound boneless rib eye steak; ¼ cup shiso (perilla) leaves or coriander leaves, minced; 6 simmered shiitake mushrooms (3 ounces), minced; ⅓ cup pine nuts, toasted in a skillet until lightly golden; ¼ cup plus 1 tablespoon sake (rice wine); 1 large thumb-size piece of ginger, peeled and cut into fine julienne strips; 1 tablespoon sugar; 1 teaspoon toban jiang (Chinese chile bean sauce); ½ cup shoyu (soy sauce); ¼ cup komezu (rice vinegar)

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For this dish, beef is cooked until the outside is nicely browned. After marinating in a spicy marinade overnight, it is cut into thin slices and placed on the sushi rice to make a delicious and sa...

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Ingredients

Ponzu sauce
6 cups (lightly packed) prepared sushi rice for small bowls or 8 cups (lightly packed) prepared sushi rice for large bowls
2 ounces chive sprouts (⅓ package) or other seed sprouts
3 tablespoons vegetable oil
¼ pound watercress, hard stem part discarded
1 tablespoon sesame oil
1 pound boneless rib eye steak
¼ cup shiso (perilla) leaves or coriander leaves, minced
6 simmered shiitake mushrooms (3 ounces), minced
⅓ cup pine nuts, toasted in a skillet until lightly golden
¼ cup plus 1 tablespoon sake (rice wine)
1 large thumb-size piece of ginger, peeled and cut into fine julienne strips
1 tablespoon sugar
1 teaspoon toban jiang (Chinese chile bean sauce)
½ cup shoyu (soy sauce)
¼ cup komezu (rice vinegar)