Beef Teriyaki Mouli, or daikon can be obtained at Indian and Japanese specialist supermarkets and also at major supermarkets. As a cooking guide for very rare steaks cook 3 minutes each side; 4 minutes each side for medium rare and 5 minutes each side for well done. Serves 2

Ingredients 2 rump steaks, lean Marinade: 30ml (2 tbsp) soy sauce 30ml (2 tbsp) saké 60ml (4 tbsp) Mirin or dry sherry 15ml (1 tbsp) sugar 10ml (2 tsp) freshly grated ginger  1 large clove garlic, crushed 2 large cloves garlic, peeled and cut into small, thin rounds sansho pepper to taste daikon salad 50g (2oz) daikon radish (mouli), peeled and grated finely ½ green chilli juice of ½ lemon

Method Marination: In a non-metallic dish, combine the soy sauce, saké, mirin, sugar, ginger and crushed garlic and use to marinade the steaks, ensuring that the meat is well covered in the mixture. Leave in the refrigerator overnight or for at least one hour. Daikon salad: Squeezethe daikon firmly to remove excess liquid and place in a small mixing bowl. Grate and mix in the green chilli and add the lemon juice. Chill. Steak: Pre-heat a little oil in a heavy-based frying pan or griddle. Brown the circular garlic slices, remove from pan and set aside, keeping warm. Turn the heat to full. Remove the steaks from the marinade, scraping off any excess and reserving for later use. Place the steaks in the pan and cook to taste. About two minutes before the end of cooking time, add the rest of the marinade and reduce slightly to create a sauce. When cooked, transfer the steaks, sliced diagonally, to a warmed serving dish. Season with sansho pepper, pour over the sauce and sprinkle with the browned garlic slices. Serve with little mounds of the daikon salad.