JAPANESE-STYLE CELERIAC STEAK LE CREUSET TOUGHENED NON-STICK 30CM STIR-FRY PAN SERVES: 4 PREPARATION TIME: 15 MINUTES COOKING TIME: 20 MINUTES 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 pan 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.
Cooks notes • 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 flavours will start to fade). ZEN Kitchen 25
