While visiting a ryokan, a traditional Japanese inn; on the outskirts of Tokyo, owner and chef Sakamoto Shinichiro shared this recipe with us. He created it for a friend who did not, before tasting it, eat beef. For this recipe he started with a very fine cut of beef and used sea salt that has been dried in the traditional kilns of nearby Nie. He then cooked the meat on a makeshift grill over a charcoal pit. A gas grill or stove-top grill pan, however, will also work.
- 1 lb. New York strip (or boneless sirloin) steak, about 1 1/2" thick
- 1⁄4 cup coarse sea salt
- 1⁄2 cup sake (or enough to submerge meat)
- 1⁄2 cup soy sauce (or enough to submerge meat)
- Fresh watercress