Wagyu Tataki with Mizuna Salad | Japanese Salad

Name: 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

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Australian Gourmet Traveller fast recipe for wagyu tataki with mizuna salad

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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