Ginger sauce:
Sake 2 tablespoons
Mirin 4 tablespoons
Soy sauce 2 tablespoons
Sugar 1 teaspoon
Minced ginger root 1 tablespoon
Beef juice left in a vacuum-pack cooking bag after cooking

Beef-liver paste:
Beef liver 300g
Ginger root 15g
Sake 100cc
Dark soy sauce 1 tablespoon
Sugar 1 tablespoon

1. Rinse the liver and cut into smaller pieces. Briefly dip the pieces in boiling water and then soak in cold water. Combine the seasonings for the liver paste and the ginger, cut into thin sticks in a pan, and cook the liver together with them until the moisture boils down to half.

2. Allow 1. to cool and put the liver along with the sauce into a pacojet pot. Freeze at -20�� for 24 hours.

3. Cut the beef tenderloin into four 100g-thick pieces. Sprinkle with salt and saute the surface in a frying pan. Rapidly cool the meat in a blast freezer.

4. Using a pacojet machine, make shavings from the frozen liver to make liver paste.

5. Cut each slice of beef prepared in 3. half horizontally. Spread some liver paste on one slice and put the other on top. Wrap each set so prepared in plastic wrap. Place them in a vacuum-pack cooking bag, vacuum pack at 100%, and then soak in boiling water to shrink the bag. Heat the bag in a steam oven at 65�� until the center temperature reaches 58��. Rapidly cool the beef to below 3�� within 90 minutes.

6. To serve, reheat 5., and remove from the bag. Save the juice. Saute the surface briefly in a frying pan, and cut into bite-size pieces.

7. Add the beef juice in the same frying pan used to saute the meat, and add the other seasonings for the sauce along with the minced ginger. Boil it down to thicken the sauce.

8. Pour the sauce over a serving dish, and place 6. over the sauce. Garnish with the thinly cut fried potato, and pickled daikon. Top with Japanese pepper leaf buds after giving them a quick slap between your hands to release the aroma.

Tips:

• In this recipe, the vacuum-pack cooking method and a pacojet machine are utilized. Although I first thought about seasoning the liver while raw, I realized it was not appropriate for the vacuum-pack cooking method. To cook liver at a low temperature for storing afterward is not desirable, in regard to the propagation of bacteria. Liver should be cooked at over 75��. However, if you cook tenderloin at this temperature, it becomes overdone, loses its pink color, becomes dehydrated and shrinks. Therefore, I decided to cook the liver first.
• When employing the vacuum-pack cooking method, pay special attention to sanitation and make sure your hands and cooking utensils are properly disinfected.