2) Emulsify by pouring the oil slowly into the blender while it is running or mixing bowl while mixing. Stir in the onion and set aside.
For the hibachi coleslaw:
1) Using a mandoline or knife, cut the carrots and daikon into matchstick size pieces. Using your knife, cut the red pepper into the same shape as the daikon and carrot. Cut the chives in the same manner.
2) Toss all the vegetables together with the pea sprouts. Season with salt and pepper and 1 tbsp of the dipping sauce.
For the beef:
1) In the restaurant, we serve raw slices of kobe beef with a hibachi. The customers then cook the beef at the table on a hot stone. For home use, I suggest cutting the beef fillet into quarters lengthwise. Season well with salt and pepper, to taste.
2) Quickly sear the beef on all sides in a very hot saute pan with a little cooking oil. Let the meat rest for 2 to 3 minutes then slice across the grain into very thin slices.
3) Serve the beef with the dipping sauce and coleslaw.
Cook's note: Kobe beef can be difficult to source – it may not be something you can find at your local butcher. Alternatively, I suggest using a prime cut of beef. In the restaurant we use a whole kobe prime rib. This, however, requires a lot of butchery. For home use, I suggest using beef fillet – ask your butcher for a cleaned centre cut of the beef fillet.