Steak was on sale at my favorite store this week, so we indulged. What makes a steak Japanese? Using Kobe beef, which I cannot get here! So what else: slicing the meat into bite-sized pieces to eat with chopsticks, and serving it with ponzu dressing and grated daikon. Ms. Shimbo also has the cook marinate the beef in sake and grated daikon. She serves it with crisp fried lotus root and sweet potato—sometimes mashed sweet potato.