Ingredients:

2 tbsp
1 clove
3 cm
2 tbsp
1 tbsp
1 tsp
500 g
1 tbsp

Dipping Sauce:
3
4 cm
1/2 tsp
1/2 cup
2 tsp
2 tbsp

sesame seeds
garlic, crushed
ginger, peeled and grated
Japanese soy sauce
sake
caster sugar
scotch fillet, cut into 4 steaks
light vegetable oil

spring onions, outside layer removed
ginger, peeled
shichimi togarashi
Japanese soy sauce
powdered or granulated instant dashi stock
water

Method:

1. Roast sesame seeds in a dry frying pan for 2 minutes, shaking pan constantly, over medium to low heat until the seeds begin to pop. Place the roasted seeds in a mortar and pestle or in a clean  coffee grinder and crush.

2. Combine the crushed sesame seeds, garlic, ginger, soy sauce, sake and caster sugar in a bowl and whisk until the sugar has dissolved. Place steaks in a shallow dish. Spoon marinade over the top of the steaks and set aside for about 30 minutes.

3. To make Dipping Sauce: Thinly slice the spring onions and ginger lengthways, and then cut into fine matchsticks about 4 cm long. Place the spring onions in a bowl of iced water and leave them until they are crisp and curled. Place the ginger, shichimi togarashi, soy sauce, dashi and water in a small bowl and whisk lightly until well combined.

4. Lightly brush the oil over the steaks and then grill or panfry them for about 4-6 minutes on each side. Set the steaks aside for 5 minutes before cutting them into diagonal slices. Arrange the slices on serving plates and then drizzle with a little of the dipping sauce. Garnish with the drained curls of spring onion and serve with steamed rice and the remaining dipping sauce.

Serves 4