Method:

Ponzu:

1. Place all the ingredients in a container, let it marinade overnight then strain and season with lemon and yuzu juice.

Salted Egg Emulsion:

1. Place the egg yolks and vegan dashi in a bowl then add the grapeseed oil slowly and make as a mayonnaise.

Pickled Padron Chilis:

• Char grill the padron chilis then set aside, make a pickling juice, place the soy sauce, rice wine vinegar and sugar in a pot and bring to boil the pour over the chilis and let it cool down.

Mayuru Wagyu Rump:

1. Season with olive oil and smoked salt

Nori Tuile:

1. Place the rice, water and salt in a pot, let it cook until over done then blend them and brush onto the nori sheet and dry them overnight. Heat oil in a pot until 190c then fry the dried nori sheet until puffed.

Garnish:

1. Garnish with micro chive, the nori tuile and pickled padron chile

Our friends at Wine Selectors suggest pairing this dish with a Pinot Noir.