Peel and finely chop the garlic. Remove the seeds from the red chilli and cut the flesh into very fine slithers. Peel and grate the ginger. Slice the spring onions on the angle. Pick the coriander leaves and discard the stalks.
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 corn. Cook until golden (no more than 1 minute)and add the chilli, garlic and ginger. Cook for a further 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 then slice on a mandolin. Cut the slices into circles with 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.
Use the peeler to create long strips.
Drain the pickle mix from the beetroot onto the daikon and mix well, this will stain the daikon pink.
Place the beetroot disks onto a plate in a circle, top with the mizuna, then the corn, daikon and any juices, put the lime wedges around the plate and finish with the coriander leaves.
«Try using different vegetables like ocra, choi sum and Thai asparagus if you can find them.»