Combine the soy sauce, lemon oil, nut oil, chilli, garlic, lemongrass and kaffir lime leaves in a saucepan. Bring to the boil and leave overnight. Add the wasabi, lemon juice, sesame oil and tamarind. Remove the meat from the fridge and bring it up to room temperature before grilling it. Fry the mushrooms and cauliflower in a frying pan. Add a little of the lemon and soy broth and serve it with the sliced meat.