Photo: Laura Edwards Food styling: Frankie Unsworth
Note: These are recipes inspired by my trip to Japan in 2014 (Tokyo-Kyoto-Osaka-Chibu). The trip inspired me on many levels. I've had a lot of lovely messages from you guys who live there asking for Japanese inspired recipes so I thought I'ld republish these. Arigato!
Celeriac and sesame noodles
Inspiration for dishes can come to me anywhere, even at 10,000 ft in the air. This recipe was inspired by the plane food (yes it's not all soggy sandwiches) to Japan which started off with a delicious crunchy daikon salad followed by a bowl of steaming ramen noodle soup. If you have a spiraliser at home you can combine the noodles experience with the refreshing sensation of a salad. Not to worry if you don't, you can grate the celeriac and still have a perfectly Japanese flavoured salad.
Serves 4 as a side or a starter
Preparation time 15 minutes
Cooking time 5 minutes
4 tbsp sesame seeds
6 tbsp rice or white vinegar
2 tbsp toasted sesame seed oil
1 handful chives, finely chopped
1 head of celeriac
Toast the sesame seeds in a dry frying pan until golden and aromatic. Pour half the sesame seeds into a pestle and mortar. Grind until you have a rough sesame seed paste. Pour in the rice or white wine vinegar and sesame seed oil. Transfer to a serving bowl and whisk to combine.
Peel the celeriac and then use the spiraliser (mandoline or grater) to make long thick noodles. Toss immediately in the dressing and sprinkle with the rest of the toasted sesame seeds and chives. Serve and eat immediately.
Photo by Laura Edwards. Food styling by Frankie Unsworth.