YaKiNiKu

1 flank steak

Pickles:
1/4 cup rice vinegar
1 TBSP fresh lemon juice
1 TBSP granulated sugar
1 tsp kosher salt
1/4 cup water
2 thin Japanese cucumbers, 4 to 6 ounces each

Sauce:
1/4 cup miso
1/4 cup mirin (sweet rice wine)
3 TBSP soy sauce
1 TBSP fresh lemon juice
2 tsp granulated sugar
1/4 tsp freshly ground black pepper
1/4 cup water

1 tsp kosher salt
1/2 tsp freshly ground black pepper
6 cups steamed white rice

1. In order to cut the meat into thin slices, wrap the meat in plastic or paper and place in plastic or paper and place in the freezer for about 2 hours.

2. In a medium bowl mix the vinegar, lemon juice, sugar, and salt until the sugar and salt are dissolved. Add water. Trim the ends of the cucumbers and discard. Cut the cucumbers into thin strips, each about 1/4 inch wide and 3 inches long (could be any shape, really). Add the cucumbers to the pickling liquid and set aside.

3. In a medium bowl combine the sauce ingredients. Whisk until the miso is dissolved. Divide the sauce into individual dipping bowls.

4. When the meat is cold and hard, cut it crosswise into 1/4-inch slices. Lay the slices flat on sheet pans and let sit at room temperature for 20 to 30 minutes before grilling.

5. Just before grilling, season the meat slices evenly with salt and pepper. Brush the cooking grate clean. Grill the meat slices in 2 batches over direct high heat, with the lid open, until medium rare, about 2 minutes, turning once or twice. After both batches are cooked, cut the meat into strips about 1 inch wide. The meat strips may go onto a olarge platter to be served family style along with individual bowls of rice, dipping sauce, and pickles.