If you can't find shichimi togarashi (Japanese seven spice powder), use toasted sesame seeds and a small amount of chilli flakes. Make the beurre blanc. Finely mince the shallot. Heat the oil in a ...

Serve at once with a drizzle of chilli oil, a sprinkling of shichimi togarashi (Japanese seven-spice seasoning) and a flourish of dried tuna flakes (if liked).

3. Drizzle over the dressing and scatter with sesame seeds and, if liked, seaweed sprinkle and/or shichimi togarashi. Dive in!

Squirt a blob of kewpie mayonnaise on the plates and dust it lightly with shichimi togarashi. Serve the meat and cabbage with a bowl of steamed Japanese rice that’s been sprinkled with furikake.

Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with salt and shichimi togarashi and set aside. Carefully pour the hot oil out of the wok you used for the crisps ...