28. August 2023

Beetroot sashimi

This “sashimi” is made out of beetroot. It has an incredible long shelf live, a texture that is really meaty and chewy and it tastes amazing. I use in multiple setups:

Of course as an addition or replacement of fish in Sashimi or Sushi. It has a similar texture to raw tuna and therefore is a perfect match for the next vegan sushi party.
As a Carpaccio or Tartar it works perfectly as a replacement of the beef.
As a cured ham it is a perfect companion for your next sandwich. You can also cold smoke it a little to get a complex smoke flavor on it.

In any form it is a delicious and useful ingredient for a variety of dishes. Due to its high salt content, it will last for a long time in the fridge.

Ingredient	Amount	Example	Step
Beetroot	100%	500g	Brush some oil on it and bake it in the oven for around 45min at 180°C. The inside need to be soft and a fork should go in without big resistance.
For the brine:
Soy Sauce	20%	100g
Water	40%	200g
Salt	2%	10g
Kombu	10%	50g
Rice Vinegar	20%	100g
Sugar	2%	10g
			Mix all the ingredients till the sugar and salt is dissolved.
			Cut the Beets in pieces. The bigger the pieces the longer it takes them to dry later. Please notice that they will loose about 30% of their volume and weight.
			Add the pieces to a jar and pour the brine over it. Make sure every beetroot is covered with the brine. Leave it in the fridge for 3-5days.
			After the curing process, pour away the liquid ( you can use it as a dipping sauce or as a flavor bomb for noodles or stir fry if you don’t want to waste it). Then place the beets on a rack and dry them at 55°C for around 3-7hours depending on the size and water content of the beets. The beets should be chewy and dense and still contain some water.
			brush the dried beetroots with a neutral oil. This gives it more fattiness and preserves it even better
			For plating slice them up as thin as possible and enjoy the texture and the saltiness of it.