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Japanese-style beef, daikon and cucumber salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in a flavorful Japanese beef, daikon, and cucumber salad for a unique dinner experience.
Ingredients:
  • 700g-piece lean beef eye fillet, trimmed of excess fat and sinew
  • 40.00 ml mirin*
  • 21.00 gm dark soy sauce
  • 400g daikon
  • 1 Lebanese cucumber, halved lengthways, thickly sliced on the diagonal
  • 165.00 ml mint leaves
  • 500.00 ml mizuna* or wild rocket leaves
  • 42.00 gm light soy sauce
  • 40.00 ml rice vinegar
  • 1 tsp mirin*
  • 1 tsp sesame oil
Instructions:
  • Preheat the oven to 200°C. Cut the beef fillet in half lengthwise, poke holes all over with a knife, and place in a bowl. Mix in the mirin and dark soy sauce until well coated.
  • Roast the beef on a rack over a roasting pan for 18-20 minutes for rare or until it reaches your desired doneness. Let it rest for 5 minutes before serving.
  • For the dressing, combine all the ingredients in a bowl and whisk until well blended.
  • Distribute daikon onto plates. Slice beef thinly, then combine in a bowl with cucumber, mint, and mizuna or rocket. Pour in dressing, keeping some aside for drizzling, and mix well. Serve the beef salad over the daikon and drizzle with remaining dressing.

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