Separate the bodies from the tentacles.
Rinse the squid tubes under cold running water to remove any grit.
Slice the bodie into rings approximately 1 centimetre thick.
Remove the head from the tentacles and discard.
Rinse the tentacles and then dry all of the prepared squid on kitchen paper.
Peel and finely chop the garlic cloves.
Remove the seeds from the red chilli and cut the flesh into fine slithers.
Peel and grate the ginger.
Slice the spring onions on the angle.
Wash the mizuna leaves in cold water and spin in a salad spinner.
Cut 1 lime in half and the other into 6 wedges.
Heat a frying pan until very hot.
Add a splash of sunflower oil and then the squid. Cook until golden (no more than 1 minute), turn over and add the chilli, garlic and ginger. Cook for 30 seconds and add the soy sauce to the pan. Remove from the heat and squeeze on the juice from 1 lime. Finish with the spring onions.
Mix the caster sugar, rice wine vinegar and mirin together in a saucepan.
Bring to the boil, reduce the heat and simmer for 2 minutes.
Peel the beetroot and slice on a mandolin. Cut perfect circles of beetroot using a pastry cutter.
Place in a bowl and cover with the vinegar and sugar mixture. Leave for a few minutes to soften the beetroot.
Top, tail and peel the daikon and then use the peeler to make long thin strips.
Drain the pickling liquid from the beetroot on top of the daikon and mix well. This will stain the daikon pink.
Place the beetroot discs onto a plate in a circle. Top with the mizuna leaves, then the squid and finally the daikon and any juices. Put the lime wedges around the plate and finish with picked coriander leaves.
«Make sure the squid is dry before cooking in the frying pan or wok. This will ensure the squid cooks quickly and does not cook in the water it releases and become chewy.»