Koji Cured Beets Recipe

Inspired by Mizuna

Time2h

Serves4

Compressed Persimmon, House-Made Goat Cheese, Carrot Pearls

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FRIED CRAB CLAWS

pink brandy, cocktail

savory · spicy · crispy

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Ingredients

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Beets

4 medium Beets

3 1/2 oz (100 grams) Koji rice

2 tbs Celtic sea salt

1 tbs sugar

Compressed Persimmon

2 medium Ripe persimmons

1 tbs ReaLemon lemon juice

1 tsp Honey

House-Made Goat Cheese

7.05 oz (200 grams) Goat cheese

3 3/8 tbsp (50 ml) Heavy cream

5 tbs Fresh herbs (thyme, chives)

1 tsp Celtic sea salt

Carrot Pearls

2 medium Carrots

2 1/8 cup (500 ml) Water

1 tsp Celtic sea salt

Method

Beets

Prepare the Beets

Wash and trim the beets, then place them in a pot of salted water. Bring to a boil, then reduce heat and simmer until tender, about 30-45 minutes. Drain and let cool.

Cure the Beets

Once cooled, peel the beets and slice them into thin rounds. In a bowl, mix koji rice, salt, and sugar. Layer the beet slices with the koji mixture in a container. Cover and refrigerate for 48 hours.

Compressed Persimmon

Prepare the Persimmons

Peel the persimmons and slice them into wedges. In a bowl, combine lemon juice and honey. Add persimmons and gently toss to coat. Place in a vacuum-sealed bag and seal, removing as much air as possible. Refrigerate for at least 1 hour to compress.

House-Made Goat Cheese

Make Goat Cheese Mixture

In a mixing bowl, combine goat cheese and heavy cream. Whip until smooth and creamy. Fold in freshly chopped herbs and salt. Transfer to a container and refrigerate until ready to serve.

Carrot Pearls

Prepare Carrot Pearls

Using a melon baller, scoop out small pearls from the carrots. In a pot, bring water and salt to a boil. Add carrot pearls and blanch for 2-3 minutes until tender but still crunchy. Drain and set aside.