Beef Tataki, Japan's answer to Italy's Carpaccio
1 Fillet of beef
150g Japanese rice wine
125g Mirin
20g Soy sauce
1g Salt
5g Ginger
5g Garlic
Pull your fillet out of the fridge 2 hours before to bring it to room temperature
Combine the rice wine and mirin in a pot and cook out the alcohol
Take the pan off the heat and add the rest of the ingredients minus the beef
Get a pan smoking hot - about 5 minutes on the highest setting will do it
Season the fillet liberally with salt and pepper and sear on all sides - you're looking to develop a nice crust - this will take no longer than two minutes
Once the fillet has been seared put straight into the marinade you made earlier and refrigerate for 1 hour
Slice thinly going against the grain and serve with ponzu sauce, spring onions and garlic chips
Tip: You can tell the alcohol has been cooked out by smelling the pot in step 2. When your nose doesn't burn the alcohol has gone.