Chop the steak by hand for the perfect beef tartare texture.
2 tbsp light soy sauce
2 tbsp rice wine vinegar
1/2 tsp sesame oil
1/2 tsp caster sugar (optional)
juice of 1/2 lime
1 Lebanese cucumber, seeds removed, finely diced
1/2-1 cup finely diced daikon
450g fillet steak, trimmed and finely hand-chopped
6-8 slices pickled ginger
1 tsp shichimi powder
2 tbsp Japanese mayonnaise
wasabi, to serve
In a small bowl, whisk together soy sauce, rice wine vinegar, sesame oil, sugar (if using) and half the lime juice, and set aside.
Combine cucumber, daikon and steak in a bowl and stir in marinade.
Divide mixture among 4-6 plates, top with pickled ginger and green onion and sprinkle shichimi over.
Drizzle with mayonnaise mixed with remaining lime juice and offer a dollop of wasabi.