Wagyu Tataki

Start by searing the wagyu steak. Usually we would recommend taking the steak out of the fridge to bring up to room temperature before cooking, but in this case we want to keep the steak as rare as possible whilst giving an epic caramelisation to the outside of the steak. Season generously with salt and plenty of cracked black pepper. Sear on both sides in a very hot pan with no oil - the fat from the steak is enough. Once coloured on both sides remove from the pan and chill in the fridge until ready to serve.

Pick the largest garlic cloves from the bulb and peel them. Slice as thin as possible on a Japanese mandolin. Add the garlic slices to a pan and cover generously with vegetable oil. Place the pan on the heat and once you see the oil starting to bubble, turn the heat down to medium and keep the garlic moving so it doesn’t stick together. Once the crisps start to turn slightly golden brown, remove them from the oil and onto a tray lined with kitchen paper to soak up any excess oil. Season well with table salt. As the garlic cools it will become very crispy!

For the ponzu dressing, mix together the soy, lemon juice, rice wine vinegar, diced shallot and grated garlic. Leave to infuse for at least one hour before serving.

To assemble, slice the steak into 2cm strips and arrange on the plate. Spoon over some of the dressing and garnish with some picked coriander, sliced spring onion and finally the garlic crisps.