Japanese-style Celeriac Steak

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
Japanese-style Celeriac Steak
Main INGREDIENTS
  • Vegetables
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Toughened Non-Stick Stir-Fry Pan with Helper Handle
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Toughened Non-Stick Stir-Fry Pan with Helper Handle
Ingredients
Method

Ingredients

Wafu Sauce
  • ½ banana shallot, peeled and grated
  • 1cm piece ginger, peeled and grated
  • 3 tablespoons soy sauce
  • 3 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 1 ½ tablespoons sesame oil
  • ½ tablespoon sesame seeds
Celeriac Steaks
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, peeled and very thinly sliced
  • 1 medium celeriac, cut into 4 slabs, or 2 small celeriac, peeled and cut into 2 big slabs, about 1 inch thick
  • Black pepper
  • 1 teaspoon sesame seeds
  • ½ punnet salad cress
  • 2 spring onions, finely sliced

  • Method

  • 1
    Place the shallot, ginger, soy sauce, mirin, rice vinegar, sesame oil and sesame seeds in a bowl to make the Wafu sauce. Stir to combine, and ideally, let it sit for a half hour, so all the flavours come together.
  • 2
    Place the sliced garlic in the stir-fry pan with the cold vegetable oil and set over a medium heat. Allow the garlic to slowly fry in the oil until just golden brown, then remove with a slotted spoon and drain on a paper towel.
  • 3
    Return the oil to the heat and turn it up to medium, then lay 2 of the celeriac slices in the oil and cover them with a few good grinds of black pepper. Cook on each side for about 5 minutes, turning often until nicely browned (and perhaps starting to blacken in places), then pour over the Wafu sauce and let it boil briefly.
  • 4
    Remove from the heat, transfer the celeriac to a board and slice it like a steak, then serve on warmed plates and pour over the sauce from the pan. Garnish with the sesame, cress, spring onions and fried garlic.
  • 5
    Cook's Notes
  • 6
    Rather than make the wafu sauce by hand you can place everything in a food processor and whizz it up until the onion and ginger are broken down. Keep in a jar in the fridge for up to a month (it won't go off, but the flavors will start to fade).