- 2 Chinese cabbage (wong bok) stalks, cut into eight 10 cm x 1 cm (4 x ½ inch) batons
- 20 g (¾ oz) prawn floss
- 70 g (2½ oz) wild cladophora seaweed
- 20 ml (¾ fl oz) black sesame oil
Dress the Chinese cabbage batons with 1 tablespoon of the miso dressing and sprinkle with the prawn floss.
To plate, spoon a little of the reserved potato cooking liquor on each plate. Place the Chinese cabbage and potato batons on top and drape over the seaweed. On the other side of the plate, place a small teaspoon of the black pepper vinegar.
Carve the beef, pat the excess cooking juice away with paper towel and place on the vinegar. Finish with a small teaspoon of the black sesame oil.