Peel and thinly slice <quantity>10</quantity> garlic cloves

Place <quantity>300<unit>ml</unit></quantity> of soy sauce and <quantity>100<unit>ml</unit></quantity> of rice wine vinegar in a saucepan

Add <quantity>160<unit>g</unit></quantity> of sugar. Bring to a boil and stir until the sugar is completely dissolved

Turn off the heat. Add <quantity>15<unit>g</unit></quantity> of katsuobushi and let it rest for 2m to infuse

Strain the soy sauce mixture into a bowl

Add the sliced garlic and stir

Refrigerate the sauce for 12h to infuse

The garlic & katsuobushi sauce is ready

Stretch 3 layers of cling film over a cutting board, partially overlapping to create one large, strong layer

Place <quantity>1</quantity> clean small beef tenderloin in the center of the cling film, wrap it tightly and tie the ends. Place it in the freezer for at least 1h until very firm, but not frozen

Remove the beef from the freezer and unwrap

Cut about <quantity>6</quantity> thin slices of the beef. You can put a paper towel under the meat to hold it in place and prevent from slipping

Press down on each slice of beef with the side of a knife, while pulling the blade in the opposite direction of the cut, to obtain the thinnest slices possible

Cut the beef slices into strips about <quantity>2<unit>cm</unit></quantity> wide

Arrange the strips on a large plate, making sure they do not overlap

Drizzle the the beef with the Garlic & Katsuoboshi Sauce to taste

Top with <quantity>1<unit>tbsp</unit></quantity> of crispy onions and <quantity>1<unit>tbsp</unit></quantity> of pickled ginger

Remove the stalks and finely slice <quantity>2</quantity> shiso leaves. Add to the meat

Season with flaky salt and black papper to taste

Finish with extra virgin olive oil to taste. The carpaccio with katsuoboshi sauce is ready

Grab your cocktail and enjoy!