Japanese-Style Steak

• 4 x 150 g (5½ oz) steaks, ideally well-marbled and about 2 cm (¾ in) thick
• salt
• 2

Mix the sauce ingredients together. Take the steaks out of the refrigerator at least half an hour before cooking. Lightly season with salt, then cook the steaks in a frying pan according to your preference. Sprinkle over the sake to add aroma to the steak. Take the steaks off the heat and let them rest for 3 minutes. Cut into cubes and serve on a plate with the grated white radish and the sauce