Marbled Calotte, Shiso Dressing and Wasabi

• 500 g (1 lb 2 oz) calotte (rib eye cap), at room temperature
• freshly grated

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 un