Wipe the kelp with a wet paper towel. Put the kombu kelp and water in a small pot.
Bring the water to boil. Right before it starts boiling, remove the kombu kelp. Cook thin sliced meat one at at time for a few seconds just till it becomes brown. Remove it from the water and leave it on a plate to cool it. Repeat it to cook all the meat.
When the meat cools down, dip it in the ponzu so that all the meat gets a bit of ponzu on the surface. Then put it on the serving plate.
Over the meat, put green onion, cilantro, basil, daikon radish, ginger, mini tomatoes. Pour ponzu and lemon juice on top.