Recipe courtesy of East Side King
Show: Unique Eats
Episode: Innovators
Print
Total:
3 hr 40 min
Active:
40 min
Yield:
3 servings
Level:
Easy

Ingredients

  • 3 large red beets (equal size), washed and patted dry
  • 3/4 cup vegetable oil 
  • 3/4 cup white vinegar 
  • Canola or vegetable oil, for frying
  • 1/2 cup cornstarch 
  • Kosher salt 
  • 3 tablespoons Japanese mayonnaise, such as Kewpie
  • Togarashi, for garnish
  • Green onions, thinly sliced, for garnish

Directions

Preheat the oven to 375 degrees F.

Toss the beets with the oil and vinegar in a large bowl until well coated. Line a baking sheet with aluminum foil to prevent leaks during cooking. Place the beets on the baking sheet and cover with aluminum foil to create a tight seal, allowing the beets to steam. Roast the beets until tender but still maintaining a bite, 3 hours.

Turn off the oven. Allow the beets to finish steaming for easier peeling. Peel the beets using a towel, making sure to wear gloves to prevent staining. Cut the beets into 1/2-inch cubes and place in a bowl.

Preheat oil in a deep-fryer or a deep pot to 350 degrees F.

Pour the cornstarch over the beets and toss until well coated. Place the beets in a sieve set over a metal bowl and shake to remove excess cornstarch. Transfer the beets to a fryer basket and fry until crispy and piping hot. When done, shake off excess oil and add beets to a clean metal bowl.

Season the beets with salt, then arrange on three serving dishes. Add a tablespoon of Japanese mayonnaise to each dish and sprinkle a little togarashi over the mayonnaise and the beets. Garnish with green onions.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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