Sweet Potato Fries with celeriac steak baked in black sesame salt dough with Dashi soy sauce and miso mayonnaise

0 Ratings
Servings 10 persons


Celeriac in salt crust

  • 3 celeriac
  • 1.5kg flour
  • 400g cooking salt
  • 100g coarse sea salt
  • 50g sesame seeds, black
  • 3 eggs
  • Water

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

Miso mayonnaise

  • 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.

To serve

  • 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