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Preheat grill.
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Trim fat from meat, sprinkle with a
pinch of salt and brush with oil.
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Quickly brown meat under a high
grill for 2-3 minutes on each side.
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Remove form heat and immediately
plunge into ice cold water to stop further cooking.
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Traditionally the meat should be
golden brown outside but rare inside.
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Drain, pat dry and set aside while
preparing daikon dip.
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Mix grated daikon, soy sauce and
lime juice in a serving bowl.
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Arrange chopped spring onions,
grated ginger and wasabi in separate heaps on a small plate.
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Cut cucumber in half lengthways,
then slice crossways into paper thin 'half-moons'.
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Slice meat very thinly against the
grain.
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Arrange each piece folded on a
slice of cucumber, slightly overlapping in a circle on a large
serving platter.
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Garnish with lime slices and
watercress.
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Serve with bowl of daikon dip,
accompanied by plate of condiments.
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Each diner has a small plate for
mixing their own dip sauce.