15ml/1 tbsp sunflower oil
60ml/4 tbsp soy sauce
30m/2 tbsp mirin or medium sherry
5ml/1 tsp soft light brown sugar
15ml/1 tbsp ginger juice (to make ginger juice, peel and grate a knob of fresh root ginger and squeeze out the liquid)
1 garlic clove, crushed
500g/1¼lb rump steak, 2.5cm/1 in thick, in one piece if possible
1 mooli, peeled
30ml/2 tbsp wasabi paste and fresh coriander sprigs, to garnish
Mix the oil, soy sauce, mirin or sherry, sugar, ginger juice and garlic in a large shallow dish. Add the steak and turn to coat both sides. Leave in a cool place to marinate for at least 4 hours, turning from time to time.
Preheat a grill, grill pan or barbecue, and grill the steak for 3-5 minutes on each side. Season with pepper.
To prepare the Japanese-style garnish, grate the mooli and squeeze out as much liquid as possible. Place a little pile of grated mooli, with 7.5ml/1½ tsp of wasabi paste and coriander sprig on each of four plates.
With a sharp knife, slice the steak into thin diagonal slices and arrange on the plates with the garnish. You may also serve with steamed brown basmati rice.