Main INGREDIENTS
- Vegetables
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
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Method
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1Place 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.
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2Place 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.
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3Return 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.
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4Remove 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.
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5Cook's Notes
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6Rather 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).
