To cure the eggs, simply immerse the yolk in the soy and mirin
then leave covered for a minimum of 8 hours up to 24 hours.
To make the glaze add the soy sauce, honey, lime and rice wine
to a small pan and bring to a gentle simmer and reduce by half
before adding the garlic and a finely chopped spring onion, set
aside to cool.
Bring steak to room temperature then season with salt and
pepper and rub with a little oil.
Take a heavy based frying pan, or BBQ set for direct grilling
and on high heat sear the steak for 2 to 3 minutes on each side, it
should be soft to touch & rare on the inside.
Char the spring onions at the same time until tender.
Brush the steak with the glaze then leaves to rest for 5
minutes loosely covered with foil then slice very finely and lay on
Drizzle the dressing over the steak and garnish with a cured
egg yolk, charred spring onion and crispy seaweed.
• Serve with freshly cooked sticky rice and extra dressing.