Wagyu Tataki

Start by preparing the ponzu dressing so it has time to infuse. In a bowl, mix together soy sauce, lemon juice, rice wine vinegar, finely diced shallot, and grated garlic. Set aside for at least one hour to allow the flavours to develop.

Sear the Wagyu steak. Usually, we recommend bringing a steak to room temperature before cooking, but in this case, we want to keep it as cold as possible to maintain a rare center while achieving a perfect caramelisation to the outside of the steak. Season generously with salt and plenty of cracked black pepper. Heat a dry pan over high heat until smoking hot, then sear the steak for 30-40 seconds per side until golden brown. Remove from the pan and chill in the fridge until ready to serve.

Peel and thinly slice the largest garlic cloves using a Japanese mandolin for even crisping. Add the slices to a pan and cover generously with vegetable oil. Place the pan over medium heat and stir frequently to prevent the garlic from sticking together. Once the slices turn light golden brown, remove immediately and place on a tray lined with kitchen paper to drain excess oil. Season with salt - they will continue to crisp up as they cool.

To assemble, slice the chilled steak into 2cm strips and arrange on a plate. Spoon over some of the ponzu dressing and garnish with picked coriander, thinly sliced spring onion, and crispy garlic chips.