Saga Gyu Steak with Yuzu Ponzu

Prepare the dashi stock: gently simmer 10g kombu in 500g water for 10 minutes just below boiling, then remove the kombu. Bring the water to a boil, remove from heat, add 10g katsuobushi, let steep for 30 seconds, then strain through a fine-mesh sieve. Set aside 40g of the prepared dashi stock for the ponzu sauce.

Combine koikuchi soy sauce, rice vinegar, yuzu juice, and the 40g prepared dashi stock in a small bowl to make the yuzu ponzu sauce. Stir well and set aside.

Grate the daikon radish finely and gently squeeze out any excess moisture. Finely chop the scallion. Set aside both as garnishes.