This is a good way to enjoy a good cut of beef like sirloin or tenderloin. The beef is thinly sliced and only lightly blanched, so it should remain tender and juicy. To get an even and neat slices of beef, it is easier if the beef is placed in the freezer first so it hardens up before slicing. You can always thaw it later in the fridge.
If you love the sesame dressing for this salad and would love to make them regularly, I have found that it is best to buy sesame seeds from Asian grocers. They usually sell them in bulk of 1 lb or even 2 lbs bag, and some already toasted though it is not difficult to toast them yourself if you need to. Just place the amount needed on a frying pan over low to medium heat until golden brown and fragrant, stir frequently, especially when they start to brown.
- 400 gram beef sirloin or tenderloin, thinly sliced and lightly blanched in boiling water
- 5 gram dried wakame seaweed, soaked in cold water
- ½ cucumber, julienned (*)
- 1 carrot, peeled and julienned
- 300 gram daikon, peeled and julienned
- 8 cherry tomatoes, halved
- 6 tablespoon white sesame seeds, toasted
- 1 tablespoon sugar
- 1 tablespoon mirin
- 5 tablespoon soy sauce
- 7 tablespoon rice vinegar
- 100 ml dashi
- Grind toasted white sesame seeds in a mortar (or a food processor). Then mix with the rest of the dressing ingredients to make the salad dressing. Divide into four bowls.
- Arrange beef, wakame, cucumber, carrot, daikon, and tomatoes neatly on four salad plates/bowls. Serve with the sesame dressing on the side.