Blast-freeze the wagyu and once frozen, slice on a gravity slicer on setting 3 to a thickness of about 1.5cm. Sear lightly on one side and season with sea salt flakes.
Combine the flour and salt. Add the duck egg and whisk in with a fork. Gradually add some water and mix well. Gather the mix with your hands and add water until a rough dough forms. Knead the dough and wrap in plastic. Leave to rest for 40–50 minutes.
Once rested, remove the dough from the plastic and place on a floured surface. Press down the dough with a rolling pin to achieve an even thickness. Hit the dough with the rolling pin to begin flattening it. Turn over the dough and continue to beat for 3 minutes more. Dust with more flour and beat the dough until flattened and smooth. Fold in both the sides of the dough like an envelope. Beat and fold in half. Return the dough to the plastic wrap and leave to rest for 20 minutes. Repeat the beating and folding process once more, letting the dough rest for a further 20 minutes.
Divide the dough into 4 to make it easier to work with. Dust the dough with flour and press down with the rolling pin. Roll out the dough so that it is as thin as possible. Fold the dough inwards as if you were rolling it into itself. Cut thinly from the vertical edge as opposed to lengthways. Unravel the noodles and dust with flour. Dry out slightly and blanch in boiling salted water for 1 minute. Strain and drizzle with olive oil to avoid sticking.
Season the blanched cauliflower florets with sea salt flakes and lemon juice. Break the florets into small pieces and set aside to use as garnish.
Sprinkle the volcanic salt and sea salt flakes over the fennel sprigs. Drizzle with teriyaki sauce and refrigerate until ready to serve.
To assemble, lay the wagyu beef cooked side down. Top with the hot noodles, cauliflower and pickled shemiji mushrooms. Garnish with the bronze fennel and finish with teriyaki sauce.
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