Beet tataki
Chef
Michael Mongiello
Hospital
Parkview Regional Medical Center
Yield
40 servings
Recipe type
Plant-based
Award
Finalist
Image
ingredients
Ingredients
15 beets with tops removed (save beet tops)
1/4 cup vegetable oil
2 teaspoons salt
8 cups cold water
1 ounce kombu
1 ounce dried shiitake mushrooms
1/4 cup soy sauce
2 teaspoons grated ginger
2 teaspoons kosher salt
4 cups hot water
2 cups rice vinegar
3/4 cup sugar
2 tablespoons plus 2 teaspoons kosher salt
Reserved shiitake mushrooms, thinly sliced (saved from dashi)
Reserved beet greens, chiffonade
Reserved beet stalks, sliced
1 cup toasted sesame seeds
1/4 cup vegetable oil
2 teaspoons salt
8 cups cold water
1 ounce kombu
1 ounce dried shiitake mushrooms
1/4 cup soy sauce
2 teaspoons grated ginger
2 teaspoons kosher salt
4 cups hot water
2 cups rice vinegar
3/4 cup sugar
2 tablespoons plus 2 teaspoons kosher salt
Reserved shiitake mushrooms, thinly sliced (saved from dashi)
Reserved beet greens, chiffonade
Reserved beet stalks, sliced
1 cup toasted sesame seeds
preparation
Instructions
1. Wash beets and remove the tops. Set tops aside for other use. Place beets into a pot and cover with cold water. Bring to a simmer and gently cook until fork tender, about 45 minutes.
Remove beets from the pot and cool. Peel beets (save beet peels and trimmings for beet dashi). Toss beets in oil and salt. Roast beets in a convection oven at 500°F for 12 to 15 minutes until caramelized.
Cool beets and thinly slice.
2. Lightly rinse kombu and place in a medium size pot. Cover with water. Bring to a simmer and remove from heat. Let kombu steep for 10 minutes.
Add dried shiitakes and steep for another 10 minutes. Remove mushrooms and kombu. Save shiitake mushrooms for pickling.
Add beet trimmings, ginger, and salt. Simmer for another 5 minutes. Pass through a fine mesh sieve.
3. Stir sugar and salt into the hot water until dissolved. Stir in the vinegar. When the pickling liquid has cooled, pour over the shiitake mushrooms, beet greens, beet stalks, and sesame seeds. Let sit in the refrigerator for at least one hour.
4. To assemble, place sliced beet in the center of the plate, slightly fanned. Spoon sauce over the beets.Top beets with the pickled beet green salad and scallions.
Remove beets from the pot and cool. Peel beets (save beet peels and trimmings for beet dashi). Toss beets in oil and salt. Roast beets in a convection oven at 500°F for 12 to 15 minutes until caramelized.
Cool beets and thinly slice.
2. Lightly rinse kombu and place in a medium size pot. Cover with water. Bring to a simmer and remove from heat. Let kombu steep for 10 minutes.
Add dried shiitakes and steep for another 10 minutes. Remove mushrooms and kombu. Save shiitake mushrooms for pickling.
Add beet trimmings, ginger, and salt. Simmer for another 5 minutes. Pass through a fine mesh sieve.
3. Stir sugar and salt into the hot water until dissolved. Stir in the vinegar. When the pickling liquid has cooled, pour over the shiitake mushrooms, beet greens, beet stalks, and sesame seeds. Let sit in the refrigerator for at least one hour.
4. To assemble, place sliced beet in the center of the plate, slightly fanned. Spoon sauce over the beets.Top beets with the pickled beet green salad and scallions.
