Cervena top round with kimchi, shiso and daikon

Kimchi
Cut the napa cabbage into thin strips. Peel the daikon, onion and ginger and julienne. Mix all ingredients and add the garlic, fish sauce and sugar. Weigh the total mass and add 2% of the weight in salt.
Put in a sterilized jar, pressing down into the jar. Allow to ferment for 2 days at room temperature. Place in the refrigerator overnight. The kimchi is ready for use.

Mayonnaise
Whisk vinegar with dashi powder until powder is completely dissolved. Add mustard and egg yolk and whisk to combine. While whisking, slowly drizzle in the oil. Season to taste.

Taco
Cut the meat into thin slices and season with salt and pepper. Fry briefly in hot oil and set aside to rest. Cut the daikon into a fine julienne. Put a shiso leaf into a taco shell, followed by some kimchi. Place some of the venison on top, garnish with some daikon and finish with the mayonnaise.