Koji-marinated celeriac

Jun Tanaka

Side
easy
4
20 minutes

PT20M

This koji-marinated celeriac recipe sounds exotic but it's actually incredibly easy – the hardest part is sourcing some shio koji (an ingredient used in Japanese fermenting)! Marinating the celeriac wedges in the liquid both seasons the vegetable and brings its natural flavour to the fore.

First published in 2018

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Ingredients

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1 celeriac, peeled
150g of shio koji
1 handful of smoked almonds, chopped
1 handful of three-cornered garlic, chopped (optional)
1 knob of butter

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Griddle pan

Cut the celeriac into 16 wedges and place into a dish. Pour over the shio koji and rub evenly all over the wedges. Cover with cling film and leave in the fridge to marinate for 2 days

1 celeriac, peeled
150g of shio koji

Preheat an oven to 180°C/gas mark 5

When ready to cook, place a griddle pan over a very high heat. Wipe the celeriac with kitchen paper to remove any excess koji, then chargrill until dark defined lines appear on all sides. Transfer to a clean baking dish

Place the celeriac in the oven and cook for 5 minutes, or until cooked through but still slightly crunchy

Meanwhile, heat a pan over a medium heat and add a small knob of butter. Add the three-cornered garlic with a splash of water and cook for a few minutes until wilted

1 knob of butter
1 handful of three-cornered garlic, chopped

Place the celeriac on a serving plate and top with the chopped smoked almonds and three-cornered garlic

1 handful of smoked almonds, chopped

First published in 2018

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Jun Tanaka

After learning his craft in the UK’s best restaurants throughout the 1990s, Jun Tanaka utilises his rigorous classical training to create impeccable small plates of French and Mediterranean food at his relaxed neighbourhood restaurant in Fitzrovia.