Gyutan Ponzu

Trim any tough membrane or excess fat from the beef tongue, then slice it very thinly, about 2-3mm thick.

To prepare the ponzu sauce, combine koikuchi soy sauce, rice vinegar, yuzu juice, and mirin in a small bowl. Add katsuobushi and kombu to the mixture and let it infuse for at least 15 minutes. Strain the ponzu sauce before serving to remove the katsuobushi and kombu.

Peel the daikon radish and grate it finely. Lightly squeeze out any excess moisture from the grated daikon radish. Thinly slice the scallion.