100g watermelon radish, sliced thinly on a mandolin, pickled
200g frozen edamame, blanched, refreshed
100g green onions (shallots) thinly sliced
200g coriander, leaves washed and picked
50g sesame seeds, toasted
Nori strips to garnish
Marinade: Combine all the ingredients in a bowl and whisk.
Trim beef and slice into three logs. Place beef in a shallow gastronorm pan with ¾ of the marinade, reserving the rest for dressing salad prior to service.
Place into a 60°C oven, dry heat and cook to internal doneness of 56◦C.
Remove and pan sear beef over a hot grill, basting with the cooking liquid. Slice thinly across the grain.
Cook soba noodles for 2.5 minutes in a large saucepan of boiling water. Drain and refresh in ice water.
Arrange the salad ingredients in a shallow bowl.
Add the sliced beef, drizzle with reserved marinade and garnish with coriander, spring onion, sesame seeds and nori strips.
