Steak bowl with warishita butter sauce

Instructions

1. Step 1

   Grease a couple of ramekins or similar small containers with sesame oil, then divide 1 tablespoon soy sauce between them. Carefully place the egg yolks in each cup and leave to cure lightly while you prepare the rest of the meal

2. Step 2

   Combine the remaining 3 tablespoons soy sauce with the sake, water, mirin, sugar and dashi powder and stir well to dissolve

3. Step 3

   Season the steak on all sides with salt and pepper. In a lightly oiled frying pan set over a high heat, cook the steak to your liking – if you’re going for a very thick steak, this should take about 10 minutes, turning the steak every minute. Remember to err on the side of rare – if you cut into it and it’s not done, you can keep cooking it, but if it’s overdone, there’s no going back

4. Step 4

   Remove the steak from the pan and remove the pan from the heat

5. Step 5

   Leave the pan to cool slightly, then add the sauce and bring to the boil

6. Step 6

   Add the butter and whisk it into the sauce as it melts. Keep the sauce at a low simmer until ready to serve

7. Step 7

   Slice the steak very thinly and arrange the slices in a circle on top of each bowl of hot rice. Place an egg yolk in the middle of each bowl, then spoon over the sauce

8. Step 8

   Garnish with the chopped chives and a dab of wasabi and pickled ginger on the side, if using, and serve piping hot