Ingredients

1-1.5 pounds  bison steak, flat iron cut or you choice of steak cut

salt and pepper

2 tablespoons  olive oil

3- 4 leaves  cabbage, cut into strips

6-8 medium-size shiitake mushrooms, sliced

Ponzu sauce

(store-purchased or homemade.  For homemade “yuzu dashi ponzu” recipe, click here)

Daikon radish, peeled and grated

Wasabi

Procedure

1. 1.Lightly sprinkle the bison meat with salt and pepper to season and set aside in the room temperature for about 30 minutes.
   

2. 2.Heat the olive oil in the skillet of Fukkura-san over medium-high heat.
   

3. 3.Sear the bison meat both sides until nice golden (flip only once).  About 3 minutes each side.
   

4. 4.Slide the meat to one side and add the cabbage and mushrooms to the empty side of the skillet and sauté for about 1 minute.
   

5. 5.Make a bed of the vegetables on the skillet so that the meat can sit on top of the vegetables.
   

6. 6.Close the lid and let the meat cook over medium to medium-high heat for 5 minutes.
   

7. 7.Open the lid to check the doneness.  If it’s almost ready, close the lid again, and turn off the heat.  Let it rest for 5-10 minutes.
   

8. 8.Slice the meat and serve with the ponzu, grated daikon and wasabi.