Recipe for Beef Tataki, Crunchy Vegetables, and Morels

In a hot skillet, sear the meat on all sides. Once the meat is browned, stop the cooking by placing it in ice water.

In another hot pan, add the frozen morels and cook over low heat for about fifteen minutes, stirring regularly, until all the moisture has evaporated.

Cut the carrots into julienne, chop the ginger and garlic.

Place the meat, morels, and vegetables in an airtight container. Add the soy sauce, peanut oil, sesame oil, and sake. Everything should be covered with the marinade. Let it sit in the refrigerator for at least 12 hours.

Remove the meat, and cut it into thin slices. Keep the vegetables for the side.

Thinly slice the cabbage using a mandoline and marinate it for 20 minutes with rice vinegar and soy sauce.

To finish, place the meat in a circle on a plate. In the center, add the cabbage and the vegetables from the marinade. Add some chopped coriander leaves and toasted sesame seeds.