Sesame-Crusted Chioggia Beet “Tuna” Steak​

Sesame Crusted Beet 

1. Trim the candy-striped beets into rectangular “plank” shapes. If possible, align the natural beet rings at the center of each plank for visual consistency. Use a mandolin to square the edges as needed.
2. Place beet planks into a vacuum-seal bag with Kikkoman® Poke Sauce and seal.
3. Sous vide in a water bath at 185°F (85°C) for 35–40 minutes.
4. Immediately transfer sealed beets to an ice bath to cool. Do not hold longer than 4 hours, as the color may bleed.
5. Toast sesame seeds until golden and fragrant.
6. Remove beets from the bags and coat evenly in toasted sesame seeds.
7. Let set for 1 hour, then slice thinly using a very sharp knife.

 Spiral Salad 

1. Using a spiralizer, spiralize the cucumbers, daikon radish, and yellow beets. Transfer to a metal bowl.
2. In a separate bowl, whisk together lime juice, rice wine vinegar, sesame oil, honey, and salt.
3. Slowly drizzle in olive oil while whisking to emulsify.
4. Toss spiralized vegetables gently in the dressing and reserve.

Vegan Wasabi Mayo  

1. Combine Kikkoman® Wasabi Sauce and vegan mayonnaise until smooth.
2. For additional heat, mix in sriracha powder or reserve it for garnish during plating.

Purple Daikon Radish Wheels 

1. Using a mandolin, slice purple daikon into thin rounds.
2. With a ring cutter, punch out uniform circles.
3. Use a smaller ring cutter to remove the center, creating thin rings.
4. Adjust thickness and diameter based on plating preference.

Recipe created in partnership with Chef Ryan Hickey of Sodexo.