1 tbsp vegetable oil
2 x 250g wagyu sirloin steaks (or normal sirloin, rump, fillet, skirt)
2 tbsp soy sauce
2 tbsp mirin
½ cup sake
Small pinch of bonito flakes
1cm piece of ginger, finely grated
½ an apple, finely grated
Salt and pepper
½ bunch spring onions, tops trimmed
Remove the steak from the fridge 30 minutes before cooking and heat a barbecue or grill pan over high heat.
For the sauce, place the soy, mirin, sake and bonito flakes into a small pot. Simmer for 3-4 minutes. Remove from the heat and add the ginger and apple. Leave it to steep while you cook the steaks.
Drizzle the steaks with oil and season well with salt on both sides. Add the meat and the whole spring onions to the BBQ or grill pan and cook on each side for 3-4 minutes for medium rare steak, or cook to your liking. I like to turn my meat 4 times throughout this cooking process for an even pink colour throughout the meat.
Strain the sauce onto a serving dish. Remove the steaks from the heat and place directly into the marinade. Rest steak for 3 minutes on each. Slice the steak against the grain. Arrange charred spring onions on top of the steak and serve.