Koji-marinated celeriac

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This koji-marinated celeriac recipe is incredibly easy to make. Marinating the celeriac wedges in the liquid both seasons the vegetable and brings its natural flavour to the fore.

First published in 2018





  • 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
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
Place the celeriac on a serving plate and top with the chopped smoked almonds and three-cornered garlic
First published in 2018

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.

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