Take a small steak of Wagu Beef and season all around with salt and pepper.
Use a piece of fat from the Wagu beef to render down in the pan (or in some oil).
Sear the steak for one minute each side.
In a large bowl, add I table spoon of red Miso paste, ½ a cup of dashi stock, a tablespoon of brown sugar and Japanese soy sauce.
Add ½ a teaspoon of pickle ginger liquid and ½ a cup of mirin (Japanese white wine) to the mixture.
Mix the ingredients together adding a teaspoon of sesame seed while stirring until the ingredients create a smooth marinade sauce, set 100mls of the mixture aside to use as your dressing for the salad.
Add the beef to the marinade and turn until the marinade soaks and leave for 10 minutes.
Use the remaining marinade mixture as a dressing for the salad.
Cook the soba noodles to the instructions on the packet, note this does not take very long so make sure you make the dressing & prepare the vegetables first.
Drain the noodles when cooked place in a bowl, add the shitake mushrooms, radish, daikon, spring onions & pickled ginger & dressing.
Mix together gently to combine.
Place in the centre of the plate.
Slice the beef & lay over the noodles, garnish with bonito & chervil.