For the wafu sauce:
- 1 shallot, peeled and finely chopped
- 1 piece of ginger (1 cm), peeled and grated
- 3 tbsp soy sauce
- 3 tbsp mirin (rice wine)
- 2 tbsp rice vinegar
- 1½ tbsp sesame oil
- ½ tbsp sesame seeds
For the celery steaks:
- 2 tbsp vegetable oil
- 2 cloves of garlic, peeled and thinly sliced
- 1 large celeriac, peeled
- black pepper
- 1 tsp sesame seeds
- ½ bowl garden cress
- 2 spring onions, thinly sliced
- For the wafu sauce, mix the shallot, ginger, soy sauce, mirin, rice vinegar, sesame oil and sesame seeds in a bowl and set aside for half an hour to allow the flavours to develop.
- Heat the vegetable oil over medium heat in a wok pan (e.g. from Le Creuset). Slowly fry the garlic slices in it until golden brown. Then remove with a slotted spoon and place on a kitchen towel.
- In the meantime, preheat the oven to 200 °C (gas: level 6, fan oven: 180 °C). Cut the celeriac into four 2-2.5 cm thick slices and season with pepper to taste. Heat the vegetable oil in the wok pan over a medium heat and fry the celeriac steaks for about 4 minutes per side until golden brown.
- Then pour the wafu sauce over them, place the wok pan in the oven and cook the celery steaks for 8-10 minutes until they are tender (a vegetable knife should be able to pierce the centre effortlessly). Remove the wok pan from the oven, place the celery steaks on a cutting board and slice like a steak. Then arrange on warmed plates, pour the sauce from the pan over them and serve. Garnish with sesame seeds, garden cress, spring onions and fried garlic slices.
Recipe and photo: 2020 Le Creuset
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