Ainame's Japanese-style carpaccio

Cut the ainame into slices about 2mm thick, avoiding the bones. Arrange on a tray lined with plastic wrap and keep in the refrigerator until ready to use

For the radish salad, thinly slice each radish using a slicer and soak in ice water for about 5 minutes

Make the wasabi dressing.
Put all the ingredients except for water into a bowl and mix with a whisk. Once everything is well mixed, add the water and mix well with a whisk to emulsify.

[2] Place the daikon radish in a colander, place it between a kitchen towel and wipe off the excess water, then transfer it to a bowl

Add the seasonings (A) to (4) and mix quickly

Arrange the ainame fillets on a plate (about 6 pieces per serving), sprinkle with salt and white pepper, drizzle with lemon juice, and then brush with the wasabi dressing (3). If the dressing seems to have separated, mix it again with a whisk just before using

Place the daikon salad (5) on top and top with chives, red amaranth, shiso flowers, etc. to complete