2 tablespoons wasabi powder
1 1/2 tablespoons water
1 teaspoon minced garlic
1-ounce chili sauce (recommended: Mae Ploy Sweet Chili Sauce)
3 1/4 ounces soy sauce
1-ounce white vinegar
1 teaspoon lime juice
1 3/4 ounces canola oil
1/2-ounce chopped green onion
2 ounces carrot, peeled and cut into matchsticks
2 ounces daikon root, cut into matchsticks
2 ounces red pepper, cut into matchsticks
1-ounce fresh chives, cut into matchsticks
1-ounce pea sprout, cut into matchstick size
1 tablespoon Dipping Sauce
1/2 pound Kobe beef, see Cook's Note*
Dipping Sauce, recipe follows
Hibachi Slaw, recipe follows
*Kobe beef can be difficult to find. It may not be something you can find at your local butcher. If this cannot be found, I suggest using a prime cut of beef. In the restaurant we use a whole kobe prime rib. This, however requires a lot of butchery. For home use I suggest using the beef tenderloin. You can ask your butcher for a cleaned center cut of the beef tenderloin.
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