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1
Combine wasabi and water to make a paste.
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2
Using a blender or a mixing bowl with a whisk Add remaining ingredients except oil and onion, blend until well combined or whisk well.
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3
Emulsify in oil by pouring it slowly into the blender while running or mixing bowl while mixing.
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4
Stir in onion and set aside.
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5
For the Hibachi Slaw:
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6
Using a mandoline or with a knife, cut the carrots and daikon to a matchstick size.
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7
Using your knife, cut red pepper into the same shape as the daikon and carrot.
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8
Cut the chives in the same manner.
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9
Toss all together with pea sprouts.
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10
Season with salt and pepper and 1 tablespoon dipping sauce.
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11
For the Beef:
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12
*Cook's Note: Kobe beef can be difficult to find.
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13
It may not be something you can find at your local butcher.
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14
If this cannot be found, I suggest using a prime cut of beef.
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15
In the restaurant we use a whole kobe prime rib.
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16
This, however requires a lot of butchery.
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17
For home use I suggest using the beef tenderloin.
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18
You can ask your butcher for a cleaned center cut of the beef tenderloin.
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19
In the restaurant, we serve raw slices of kobe beef with a hibachi.
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20
The customers then cook the beef at the table on a hot stone.
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21
For home use, I suggest cutting the beef tenderloin into quarters lengthwise.
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22
Season them well with salt and pepper, to taste.
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23
Then quickly sear them on all sides in a very hot saute pan with cooking oil.
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24
Let the meat rest for 2 to 3 minutes.
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25
Then slice across the loin into very thin slices.
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26
Enjoy with the Dipping Sauce and Slaw.
