Wagyu Tataki with Mizuna Salad | Japanese Salad

Ingredients

• 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 mixed Asian greens and herbs, including mizuna, tatsoi and coriander (4 cups)
• 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