Sweet Potato Fries with celeriac steak baked in black sesame salt dough with Dashi soy sauce and miso mayonnaise
Celeriac in salt crust
- 3 celeriac
- 1.5kg flour
- 400g cooking salt
- 100g coarse sea salt
- 50g sesame seeds, black
- 3 eggs
Dashi soy sauce
- 50g shallot, chopped
- 1dl Dashi vinegar
- 50ml sake
- 50ml white wine
- 1 tsp Dashi concentrate
- 1.5dl cooking cream 20%
- 50ml soy sauce
- 100g rum butter
- 200g Kewpie mayonnaise
- 50g yellow miso
- 25g mirin
This dish proves that meat-eaters don’t have to worry about missing out if there is no meat on the menu for a while. Celeriac has a lot of flavour of its own, and this preparation in salt crust makes it even more powerful. The celeriac is then sliced and roasted with a blowtorch, which gives it a delicious BBQ flavour. As an accompaniment, a sauce brimming with flavour due to the soy and Dashi, 2 Japanese umami bombs. As a contrast, the sweet potato fries do very well in this combination.
Peel the celeriac and boil for 30 minutes in water with 1% salt. Leave to cool in the water for several hours to overnight.
For the salt crust
- Mix with a planetary mixer. Add water if necessary to make the dough
more pliable. Let rest for 30 minutes.
- Roll out to 1CM thickness.
- Pat the celeriac dry, wrap in the dough and bake for 1 hour at 200°C.
For the sauce
- Reduce the shallot, Dashi vinegar,
sake, white wine to 1/3.
- Add the soy sauce, cooking cream and Dashi concentrate and
reduce to a slightly bound sauce
- If necessary, add extra seasoning with soy sauce and Dashi
For the miso mayonnaise, mix the ingredients together.
- Remove the celeriac from the salt crust and cut
into slices 2 cm thick.
- Toast the top with a gas burner.
- Deep-fry the Sweet Potato Fries at 175°C for
- Place the celeriac steaks on plates and top with the sauce. Garnish with a bouquet or some loose sprigs of watercress.
- Serve with the Sweet Potato Fries, miso mayonnaise and additional Dashi soy sauce