Wagyu tataki with mizuna salad

AT A GLANCE

  • Serves 4 people

  • 500 gm piece of wagyu tri-tip (point of the rump), at room temperature
  • 1½ tsp shichimi togarashi (Japanese seven-spice mixture)
  • 1 tsp grapeseed oil or olive oil
  • 1 small (about 400gm) daikon (white radish)
  • 2 Lebanese cucumbers
  • 50 gm (4 cups) mixed Asian greens and herbs, including mizuna, tatsoi and coriander
  • 1½ tbsp sesame seeds, toasted
  • 2 tbsp lemon juice
  • 1 tbsp rice vinegar
  • 1 tbsp shoyu (Japanese soy sauce)
  • ¾ tsp caster sugar
  • ¼ tsp finely grated ginger
  • ½ tsp sesame oil
01   Place steak on a plate, sprinkle all over with shichimi togarashi, then rub with 1 tsp grapeseed oil. Heat a large, heavy-based frying pan over medium heat and cook steak for 10 minutes, turning about 4 times or until well browned but rare in the middle, or until cooked to your liking. Remove from pan, wrap in foil and leave for 20 minutes.
02   Meanwhile, using a vegetable peeler, peel wide ribbons from daikon and cucumbers and combine in a bowl with mixed Asian greens and sesame seeds. Place remaining ingredients and 2 tsp grapeseed oil in a small jug and whisk to combine. Pour over salad, toss to combine, then divide among 4 bowls.
03   Cut steak into thin slices and divide among salads, then serve immediately.

Topics:

CUCUMBERS, MAIN, GINGER, RADISHES, BEEF, JAPANESE, FAST, DRINK SUGGESTION, SUMMER

Recipe:

SOPHIA YOUNG

Photography:

BEN DEARNLEY

Styling:

SOPHIA YOUNG

Drinking Suggestion:

YOUNG, FULL-FLAVOURED NEW ZEALAND PINOT NOIR WITH SPICY COMPLEXITY.

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