In a small saucepan,
bring 4 cups of water to a simmer, add CORNED BEEF SPICES, simmer for
15 minutes while preparing the beef and potatoes. Bring another pan with
4 Cups water to a boil for the potatoes. Peel and slice the potatoes into
rectangles about the size of sushi rice balls, though a little thinner.
They donít all have to be exactly the same length, just big enough to
hold the slices of steak. Cook the potatoes as you would for potato salad,
boiling 5-7 minutes until tender but not mushy. Rinse just to stop cooking
but not to completely cool, toss with rice vinegar, sugar and salt, set
aside. Cut the steak into thin slices, removing fat from the edges as
desired. 16 total slices is what you are looking for without getting to
the thin end of the steak. Before the final step of briefly cooking the
beef, prepare the wasabi. Mix the powder with water, it will be quite
thick. Roll three little balls for each shamrock, work into heart shapes
and place on the plate with a fourth piece forming the stem. Bring the
water with the CORNED BEEF SPICES to a rapid boil. Just before adding
beef, toss the potatoes again, place four potato slices onto each plate
and place a small dab of WASABI onto each potato. Cook the steak by dropping
four pieces at a time into the water and cooking about 15 seconds. Remove
from the water and shake off any excess liquid. Place on the potato pieces
and brush with soy sauce. Serve extra soy sauce with the wasabi shamrock
to make traditional Japanese dipping sauce. Repeat 3 more times and serve
Prep. time: 5 minutes plus simmering time.
Cooking time: 10 minutes total.