- 8
4.8/5
(4 Votes)
Ingredients
- 20 beets
- 1/2 cup vegetable oil
- 1/2 cup white vinegar
- 2 cups kewpie mayonnaise
- shichimi(japanese 7-spice blend)
- 1/2 cup green onoins, sliced
Preparation
Step 1
Place beets in the center of a large foil sheet.
Drizzle beets with oil and vinegar.
Place a second large foil sheet on top of beets, crimping the edges together to form an airtight pocket.
Roast in oven for 2 hours at 375 degrees Fahrenheit.
When beets are ready, peel them using a kitchen towel. If roasted correctly, the skin should slide right off.
Cut beets into 1-inch cubes and allow them to chill.
Toss beets in cornstarch until covered, adding more corn starch as needed. Fry in soybean oil at 375 degrees Fahrenheit in 2-cup batches, until outer cornstarch layer becomes crispy.
Serve each batch with 1/4 cup of kewpie mayonnaise. Garnish with shichimi togarashi and green onion.
Yield: 8 servings