Instructions: Chop prickly-ash leaves, divide into halves.

Mix ingredients for sauce, add beef and let sit. Use half of chopped prickly-ash leaves for sauce; set other half aside.

Grill beef quickly and sprinkle with remaining prickly-ash leaves.

Boil water in pot, add rape blossoms. Quickly remove blossoms, soak in cold water and squeeze out water. Blend light color soy sauce (usukuchi-shoyu) and Japanese mustard well, add rape blossoms and toss.

Cut beef into bite-size pieces, place on serving plate and garnish with the rape blossom mixture.

This recipe yields 4 servings.

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