I made Beet Poke’ the other day. It was delicious.
You can make it. It’s easy.
Here’s how: Copyright ZaslowCrane/ Dennis Miller (Beautiful, “Downtown”) Clinton, WA 98236 1ZaslowCrane1@sbcglobal.net Beet Poke’…Better with Golden beets…just sayin’…Start with 3-4 medium sized beets. Pop in a roaster with a lot of water. “Roast” in oven until knife slides right out. Note: The areas of the beet in contact with the water peels a lot easier than the other areas so let this knowledge guide you when deciding how much water to put in the roaster. Roast, cool, then chop into bite-sized pieces
Beets
* Ginger (one piece about the size of your index finger, peeled)
* med-large Sweet onion, quartered and then sliced
* Soy Sauce 2-3 tabsp * 1-2 Tabl sp Sesame oil (or TT)
* 1 tablesp Sugar (or TT) 1 Serrano Chili, minced * 1 -2 tablsp Sesame seeds
* 2-3 Tablsp Cilantro (leaves only no stems) (optional)
* Japanese Furikake or togarashi blend (to finish it off)Into a bowl-Grate the ginger (or mince finely). You want to end up with approx. 2 Tablesp.
Add chopped beets
Add Soy sauce, sesame oil, sugar and chili. Toss thoroughly. Chill for an hour or so in refrigerator. Then add Cilantro and Sesame seeds.
Serve alone or over freshly made rice.
YUM!
