Adam Liaw's Wagyu steak with tosa joyu

METHOD

1. For the tosa joyu, bring the sake and mirin to the boil for 1 minute. Remove from the heat and immediately add in the soy sauce, kombu and bonito flakes. Stand overnight and strain out the solids through fine cheesecloth. Transfer the sauce to a glass bottle and rest for at least a further night, although the sauce will mellow, mature and improve in flavour for months after bottling.
2. Finely grate the daikon and transfer to a bowl. Allow to stand for 10 minutes.
3. Season the steak well with salt and heat a heavy frypan until smoking hot. Rub the pan with a little wagyu fat and add the steak. Fry the steak on both sides to medium rare. Rest for 5 minutes in a warm, draught free place. Slice the steak and transfer to a warmed plate.
4. Slice the lemon. Grate the wasabi and place a pile on top of the lemon slice. Lightly squeeze excess moisture from the daikon and place the grated daikon on the lemon next to the wasabi. Serve with the tosa joyu for dipping.