This recreation of the classic Hawaiian dish can be served with a variety of flavors and textures to please the senses.
Steps
1
Preparing the Beets
Ingredients
5 medium beets
1 sheet of kombu broken into quarters
Boil the beets and kombu in water for 20-30 minutes until you can insert a paring knife into the center easily.
Pour off the water and peel the beets using a peeler (you can also try using a towel to see if the skin comes off easily).
Dice the beets into 1/2 inch cubes and set them aside.
2
Marinating the Beets
Ingredients
1/4 cup tamari
1 Tablespoon rice vinegar
1 Tablespoon dark soy sauce (you can use the same amount of tamari if you don't have dark soy)
1 Tablespoon sesame seed oil
1/2 teaspoon garlic granules
1/2 teaspoon onion granules
1/2 teaspoon of grated ginger
Whisk all the ingredients together and pour over the beet mixture. If the mixture does not cover the beets, add water until it does.
Marinate in the refrigerator for a minimum of 2 hours.
3
Serving
Ingredients
2 cups of rice seasoned with furikake
1/2 yellow pepper, sliced
2 carrots, julienned
3 radish, sliced
2 Tablespoons of fresh cilantro
1/2 cup of shelled edamame
Serve the beet poke over rice seasoned with furikake and add your favorite bowl ingredients.
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