Tataki

1. Mixi together soy sauce, sake, mirin and dashi.
2. (sake and mirin wines can be bought in most liquor stores.
3. Dashi, a base for japanese soup stock,is available in most oriental stores).
4. Bring to boil.
5. add steak and return to boil.
6. cook 3 to 5 minutes.
7. be careful not to overcook the meat;it should be rare on the inside.
8. Remove steak,wrap in foil and refrigerate overnight.
9. Continue boiling,cooking until liquid has reduced to a thick sauce.
10. You can tell when it is done,because the sauce makes large, slow bubbles when it is ready.
11. be careful; otherwise the sauce will burn.
12. Refrigerate overnight.
13. To serve: cut all fat from steaks.
14. Slice in very thin slices.
15. Arrange on a plate.
16. Just before serving; pour 1 tsp. of reduced cooking sauce over meat.
17. You can also garnish with a little chopped green onion.
18. For an appetizer serving, allow 5 to 7 slices per person.