Australian Wagyu Tataki with Daikon Salad

Tataki
17 oz Australian Wagyu striploin, denuded, at least 300 day grain fed
2 tablespoons mirin
½ teaspoon wasabe
½ teaspoon sesame oil
1 teaspoon Nanami Togarashi

Method
Whisk together the mirin, wasabe, and sesame oil.  Marinate the Wagyu in the mixture for at least 2 hours. Take out of marinade and sprinkle with the Nanami Togarashi.  In a very hot pan sear and seal on all sides, let cool then wrap tightly in cling wrap into a cylindrical shape and freeze.

Salad
1 small daikon radish, peeled
1 shallot
Wakame seaweed
2 tablespoons mirin
1 teaspoon sesame oil
1 tablespoon Sake
1 teaspoon sugar

Method
Very finely cut daikon into julienne or use a vegetable spaghetti machine, mix together with the finely sliced shallot and wakame. Mix dressing of mirin, sesame oil, Sake and sugar until sugar is dissolved. Pour over the daikon and toss just before serving.

Assembly
Slice the Wagyu very thinly on a deli slicer.  Arrange on a plate, top with the Daikon salad. Sprinkle with toasted sesame seeds if desired.


Japanese Seared Australian Beef with Wasabi Mayonnaise

1 Australian Wagyu top sirloin denuded and cut into 1 inch cubes

Wasabi Mayonnaise
1 cup good quality mayonnaise (homemade preferred)
1 teaspoon prepared Wasabi paste
½ lemon (juiced) 
black pepper and salt to taste

Marinade
3 tablespoons light soy sauce
3 tablespoons Mirin
1 tablespoon ground black pepper
1 tablespoon sesame seeds
1 tablespoon sesame oil
1 lemon (juiced)
Salt to taste

Method
Mix all mayonnaise ingredients and leave for 2 hours.  Mix all marinade ingredients together and add to diced beef.  Marinate for 1 hour only.  Sear beef in a wok over high heat until just browned. Rest beef for 5 minutes.  Serve with a Wasabi Mayonnaise.

Garnish:  sliced cucumber, fried rice sticks, scallion, red bell pepper curls.