Japanese Pepper Steak with Ginger Mashed Potatoes

4 medium potatoes, peeled and quartered

2 tablespoons butter

¾ cup half and half

Salt and pepper

¼ cup soy sauce

¼ cup mirin (sweet rice wine)

1 scant tablespoon potato or cornstarch

1 tablespoon water

1 tablespoon fresh ginger, grated

4 beef fillets (6 ounces each), 1-inch thick, at room temperature

Coarsely ground sansho pepper (see note)

Vegetable oil

Kinome leaf, for garnish (see note)

Soak potatoes in water a few minutes; drain and dry. Line a microwave-safe bowl with paper towels and add potatoes. Lightly cover and microwave on medium for 5 minutes, or until cooked through. (Or boil as you would for mashed potatoes.)

Mash hot potatoes with butter and half and half; season with salt and pepper.

In a small sauce pan combine the soy sauce and mirin; bring to a boil. Combine potato starch and water, add to pan and simmer until thickened. Remove from heat and stir in ginger. Keep warm.

Season steaks with salt and sansho pepper, working them into surface like a rub. Heat oil in large frying pan and cook steaks to your liking. Serve with potatoes and sauce.

Serves four.

Cook's notes: Look for sansho pepper and kinome leaf (a parsley-like herb) at an Asian markets.