Yakiniku

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

In a medium bowl mix the vinegar, lemon juice, sugar, and salt until the sugar and salt are dissolved. Add 1/4c of water. Trim the ends of the cucumbers and discard. Cut the cucumbers into thin strips, each about 1/4" wide and 3" long (could be any shape, really). Add the cucumbers to the pickling liquid and set aside at room temperature for 2 hours, stirring the cucumbers a few times. Drain the pickles before serving.

In a medium bowl combine the sauce ingredients with 1/4c water. Whisk until the miso is dissolved. Divide the sauce into individual dipping bowls.

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

Prepare a two-zone fire for high heat.

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" wide. The meat strips may go onto a large platter to be served family style along with individual bowls of rice, dipping sauce, and pickles.