- Sprinkle beef cubes lightly with salt and mix well. Set this aside while preparing the other ingredients.
- Thinly slice the garlic cloves. Lightly oil a skillet (preferably un-enamelled cast iron) and place it over a medium-low flame. Scatter the sliced garlic into the pan and use chopsticks (or small tongs) to place the pieces in one layer. Cook the garlic until pale golden on one side, then turn the slices over and brown the other side. Don’t let the garlic get too dark, or the flavour will be bitter, and adjust the flame under the pan as needed so the pieces don’t cook too quickly. When the garlic is pale golden and crisp, remove the slices from the skillet.
- Thinly slice the cabbage and divide between two serving plates. Put all the ingredients for the sauce in a small saucepan and place it over a medium flame. Bring to the boil then lower the heat and cook at a low simmer until the ingredients reduce to a light sauce consistency. Turn off the flame.
- Place the skillet used to cook the garlic over a medium-high flame (no need to wash the pan). Lightly oil the skillet and after about 90 seconds, when the oil is hot, add the cubes of meat. Sear the meat, turning the pieces over so they brown on all sides, cooking them quickly so they do not become overdone. Divide the meat between the plates.
- Quickly re-heat the sauce, bringing it to a simmer. Drizzle the sauce over the beef cubes, then scatter the garlic slices on top. Squirt a blob of 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. Serve immediately.