Beef tataki is already hard to mess up, so naturally this version makes it a little more complicated.

The fillet sits overnight in sake, mirin, soy, ginger and garlic, then gets hit with a blowtorch just long enough to caramelize the outside and keep the centre almost raw.

Daikon, wasabi mayo, crispy garlic and chive oil do the rest.

Hope you guys give this one a try…the beef deserves the attention.