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Creative dishes

post #1 of 4
Thread Starter 

Hello all I just returned home from the market and whilst perusing the veggies today it struck me:

Beetroot (of any color) + Japanese cuisine = ??????

 

What could become? And how would it work?

 

Any thoughts?

 

-B

post #2 of 4

I like it served raw in a salad... Sliced on a Japanese mandolin and dressed with some sort of complimentary vinaigrette, candied ginger and orange with spicy radishes, supremes and purslane perhaps.

post #3 of 4


The red beet brings to mind (especially when roasted) maguro tuna, though the flavour and texture are obviously a bit different.  Despite these differences I think it's a good idea to use it as a substitute for tuna in some preparations.

 

Steam/roast/crust bake the beets in kelp, bonito and salt to infuse some savouriness into them.  Use it as a tuna substitute in maki or nigiri or pair it with a nice and savoury dash-based sauce.  Miso also goes well with beets in my opinion, you can stew it in a red or black miso and serve it cold or warm.

 

I also think tempura would work well with thin slices of beet, giving it a sweetness that would go with other more savoury vegetables.

 

Finally, you can always use beets in place of daikon or other forms of radish and turnip in traditional dishes, or twists on traditional dishes.  How about a twist on niku jaga with beets?

"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #4 of 4

Beets can give an interesting twist when incorporated into the preparation of dashi, teriyaki, and ponzu. Definitely not traditional but some fun out of the box things can be done by doing so.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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