• 500 g (1 lb 2 oz) calotte (rib eye cap), at room temperature
• freshly grated wasabi, to serve
• baby mustard, radish leaves, or spicy peppery leaves in season, to serve

Shiso Dressing

• 2 large bunches shiso (perilla) leaves
• small handful bonito flakes
• 1 garlic clove, crushed
• 4 cm (1½ inch) piece ginger, peeled and crushed
• 1 star anise, toasted
• 1 teaspoon sesame oil
• 50 ml (1½ fl oz) Japanese soy sauce (bonito flavour)
• 1 g (¹/₃₂ oz) 1% xanthan gum

Prepare the shiso dressing by combining the shiso, bonito flakes, garlic, ginger, star anise, sesame oil and soy sauce in a large saucepan. Set aside to steep for 4 hours in a warm environment. Strain into a bowl. Add the xanthan gum to thicken and stir until incorporated. Set aside.

To cook the calotte over coal, place coal pieces on a gas stove and ignite for at least 20 minutes or until the coal pieces turn white with a red-hot glow in the centre. Working quickly and carefully, place the coal in a barbecue set up with a fine mesh rack roughly 5–8 cm (2–3¼ inches) above the coal. Allow the rack to heat through thoroughly, at least 10 minutes.

Place the beef on the hottest part of the grill and cook for 3–5 minutes on one side, until it is a rich golden brown and almost burnt and charred in appearance. Flip the beef over and repeat on the other side. When cooked to your liking, set aside to rest in a warm place, uncovered, for 15 minutes.

Just before serving, place the beef back on the hot spot of the coal and season generously with salt. Slice the beef in serving slices, place on plates then douse liberally with shiso dressing, add freshly grated wasabi and scatter with spicy leaves to serve.