For the pickled radish

• 400 g rice vinegar
• 200 g caster sugar
• 20 g whole star anise
• 10 g salt
• 4 g Szechuan peppercorns
• 1 kg white radish, peeled

Step 1: For the best results, the pickled radish should be made a week in advance. Place the vinegar, sugar, star anise, salt and peppercorns into a pan and bring to the boil. Simmer for 3-4 minutes then remove from the heat and allow to cool completely. Peel and halve the radishes before slicing them very thin (approx. 2mm). Seal the cooled pickling liquid and the radish in a sous-vide bag and leave in the fridge for at least a week.

Step 2: To cook the Wagyu, preheat a water bath to 54.5°C. Seal the beef in a sous-vide bag and cook in the water bath for 24 hours.

Step 3: In the meantime, make the marinade. Combine all the marinade ingredients in a food processor and blitz until smooth. Strain the mixture through a fine mesh sieve, reserving the pulp for use in the yuzu jam.

Step 4: For the yuzu jam, combine the reserved marinade pulp with the remaining ingredients and cook over gentle heat until the mixture reduces by one-third. Allow to cool and set aside.

Step 5: To make the fermented chilli and sesame sauce, place all the ingredients in a blender (preferably a Vitamix) and blend for 2-3 minutes until completely smooth. Strain through a fine mesh sieve, reserving the sauce and discarding the pulp.

Step 6: Drain the radishes from the pickling liquid, reserving 20g pickling liquid for use in the salad dressing. Roll the radishes into small cone shapes.

Step 7: Prepare the salad by trimming the radicchio into triangles. Combine the lemon-infused olive oil and reserved pickling liquid (taken from the pickled radishes) and dress the leaves. Season with pink salt.

Step 8: To finish the Wagyu, remove from the water bath and cook on the Robota grill for 4 minutes on each side, while brushing with the bulgogi marinade. Rest for 5 minutes before slicing.

Step 9: To serve, brush a little yuzu jam on one side of a serving plate and place the grilled Wagyu on top. Place the dressed radicchio, pickled radish cones and coriander cress on top. On the other side of the serving plate, dot the fermented chilli and sesame sauce in varying sizes.