Grilled Flat Iron & Pickled Ginger with Ponzu Sauce

Peel, trim and thinly slice 200 g of young ginger

Add 1 L 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 100 ml of rice vinegar to a saucepan on medium heat

Add 100 g of sugar

Add 1 tsp of salt

Stir and cook until salt and sugar dissolve

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

Reserve Pickled Ginger in fridge for at least 1d before consuming it. It's ready

Add ½ cup of rice vinegar to a bowl

Add 10 tsp of dashi

Add ½ cup of sake

Add 1 cup of light soy sauce

Add 10 tsp of oyster sauce

Add 1½ tbsp of lemon juice

Add 4 tsp of sugar

Add 1 tbsp of grated radish

Add 1 tsp of minced ginger

Add 1 tbsp of sliced scallion tops

Mix until combined. The ponzu sauce is ready

Place 200 g of flat iron in a container. Add ½ cup of oyster sauce and ½ cup 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!