Beetroot kimpira
Beetroot kimpira
Sweet and glossy, this caramelised beetroot recipe has to be one of my favourite side dishes. It goes well with any main and is brilliant for adding a splash of colour to a bento box. You can make it with all kinds of vegetables according to season so it’s really versatile. The slicing takes a little while but is well worth the effort. A sprinkle of shichimi (seven spice chilli mix) gives it a kick and looks pretty.
All seasons | Serves 4
275g beetroot (3 or 4)
1½ tablespoons untoasted sesame oil or other vegetable oil
3 tablespoons sake
2 tablespoons soy sauce
1 teaspoon caster sugar
¼ teaspoon toasted sesame oil
Shichimi
Peel and finely slice the beetroot into rounds. Stack the rounds a few at a time and slice again into very fine matchsticks.
Heat the oil in a non-stick frying pan and add the beetroot.
Stir fry on a medium heat for about 4 to 5 minutes until the beetroot begins to soften.
Add the sake, soy sauce and sugar and continue cooking with a lid for about 5 minutes on a low heat until the beetroot softens.
Remove the lid and continue cooking for a couple of minutes until all the liquid has gone and the beetroot has turned glossy.
Stir in the toasted sesame oil.
Serve at room temperature in small mounds on individual plates with a sprinkling of shichimi.
