Instructions: Mix together soy sauce, sake, mirin and dashi. (Sake and Mirin wines can be bought in most liquor stores. Dashi, a base for Japanese soup stock,is available in most Oriental stores.) Bring to boil.Add steak and return to boil.Cook 3 to 5 minutes.Be careful not to overcook the meat;it should be rare on the inside. Remove steak,wrap in foil and refrigerate overnight.

Continue boiling,cooking until liquid has reduced to a thick sauce. You can tell when it is done,because the sauce makes large, slow bubbles when it is ready.Be careful; otherwise the sauce will burn. Refrigerate overnight. To serve: Cut all fat from steaks. Slice in very thin slices. Arrange on a plate. Just before serving; pour 1 tsp. of reduced cooking sauce over meat.

You can also garnish with a little chopped green onion. For an appetizer serving, allow 5 to 7 slices per person.

Serves 6.

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