Peel, trim and thinly slice <quantity>200<unit>g</unit></quantity> of young ginger

Add <quantity>1<unit>L</unit></quantity> of water to a pot on medium heat and a bring to a boil

Add the sliced ginger and blanch for 3m to soften the spiciness. Drain ginger, change the water and repeat the process twice more. Reserve drained ginger

Add <quantity>100<unit>ml</unit></quantity> of rice vinegar to a saucepan on medium heat

Add <quantity>100<unit>g</unit></quantity> of caster sugar

Add <quantity>1<unit>tsp</unit></quantity> of salt

Stir and cook until salt and sugar dissolve

Turn off heat, add cooked ginger and transfer to a container

Place the ginger mixture in the refrigerator for at least 1d before consuming it. The pickled ginger is ready

Add <quantity>½<unit>cup</unit></quantity> of rice vinegar to a bowl

Add <quantity>10<unit>tsp</unit></quantity> of dashi

Add <quantity>½<unit>cup</unit></quantity> of sake

Add <quantity>1<unit>cup</unit></quantity> of light soy sauce

Add <quantity>10<unit>tsp</unit></quantity> of oyster sauce

Add <quantity>1½<unit>tbsp</unit></quantity> of lemon juice

Add <quantity>4<unit>tsp</unit></quantity> of sugar

Add <quantity>1<unit>tbsp</unit></quantity> of grated radish

Add <quantity>1<unit>tsp</unit></quantity> of minced ginger

Add <quantity>1<unit>tbsp</unit></quantity> of sliced scallion tops

Mix until combined. The ponzu sauce is ready

Place <quantity>200<unit>g</unit></quantity> of flat iron in a container. Add <quantity>½<unit>cup</unit></quantity> of oyster sauce and <quantity>½<unit>cup</unit></quantity> of soy sauce. Rotate meat to incorporate marinade

Marinate for 5m to infuse flavors

Preheat the grill with high heat

Brush grill with lard

Grill flat irons until lightly charred. Turn and grill opposite side. Grill for a total of 3m to achieve medium-rare

Remove from grill and rest for 5m to settle the juices

Thinly slice the meat at an angle

Transfer to serving plate

Serve with pickled ginger and a bowl with ponzu sauce

Season the meat with flaky salt to taste. Garnish with chopped chives

The Grilled Flat Iron & Pickled Ginger with Ponzu Sauce is ready. Enjoy!