Season the steak with salt and pepper and allow to come to room temperature.Trim off any large peices of fat and use them to render the oil to cook the steak. In a hot pan, fry the steak on both sides, forming a good crust. This will take a couple of minutes each side. We want the steak rarer but cook to your own liking.

Heat the oven to 220C. Place the bone marrow on a tray and place in the oven for 20-30 minutes, until the marrow is soft.

Combine softened butter, salt, pepper and the roasted bone marrow.

Wash your rice until the water runs clear. In a pan, heat a small out of oil and add garlic and ginger and cook for a couple of minutes. Add the rice and toast with the garlic and ginger. Top with water, cover and cook until rice has absorbed the water. Fluff to serve.

Place egg yolds in a bowl and pour soy sauce until covered. Leave for at least an hour. It will begin to harden.

To a bowl add the chopped spring onion, ponzu soy sauce and sesame dressing. If you cannot get the sesame dressing, use sesame oil, a tablespoon of mayonaise and a splash of water.