Start by placing the teppanyaki plate on the (round) shichirin and make sure it is as hot as possible. Cut the steak into slices about 1.5 cm thick and marinate them with the ponzu and sesame oil for 15 minutes. Now fry the steaks on the teppanyaki until nicely coloured and put them back in the marinade. You can either cut the meat after a few minutes and eat it straight away or let it cool completely and serve it later as a cold preparation (in that case, cut the meat as thinly as possible). Cut the daikon into thin slices and season with salt and sushi vinegar. Cut the spring onion lengthways, rub it with a little vegetable oil and briefly grill it over the binchotan. Serve the steak pieces with the daikon and roasted spring onion and serve with the meat marinade.