Recipe: Chioggia Beet Poke, Kale Wakame, and Togarashi Rice Crisps

Main Course Catering has offered up their secrets to one of their most-loved dishes.


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Photo Courtesy of Main Course Catering

If you happened to attend our 2017 Best of Hudson Valley Party, you may have already tried Main Course Catering’s take on a vegetarian poke bowl. That’s right, the dish is totally fish free, but fear not – it’s still delicious. And though making poke at home may sound intimidating, Main Course Catering takes us step-by-step through the process, so follow along below for a healthy dish that’s a proven party-pleaser.


Related: Best of Hudson Valley 2017


Chioggia Beet Poke, Kale Wakame, with Togarashi Rice Crisps

Makes 10 Portions

 

Chioggia Beet Poke

Ingredients:

  • 2lbs Chioggia Beets
  • ½ Cup Rice Wine Vinegar
  • 2 tsp. Salt
  • 2 tsp. Sugar
  • ½ Cup Yuzu Juice
  • ¼ Cup Tamari (Gluten Free Soy Sauce)
  • 1 Cup Canola Oil

Method:

  • Boil Beets until fork-tender, Peel, Dice, and Chill
  • In a bowl, whisk together sugar, salt, and rice wine vinegar until dissolved. Whisk in yuzu, tamari, and canola oil
  • Toss chilled beets in vinaigrette and marinade for at least 1 hour. 

 

Togarashi Rice Crisps

Ingredients:

  • 1 Tbls Togarashi
  • 3 Tbls Canola Oil
  • ½ Box Rice Crispies

Method:

  • In a sauté pan, heat oil and toast Togarashi for 15 seconds until fragrant. Toss with rice crisps 

 

Kale Wakame

Ingredients: 

  • 1 bunch Lacinato kale
  • 1 cup shredded carrots
  • 1 cup sliced scallion
  • 1 cup pickled ginger, sliced thin
  • 1 cup rice wine vinegar
  • 1/4 cup Tamari (gluten free soy sauce) 
  • 3 tsp. Sugar
  • 1 tsp. Ginger Powder
  • 1 tsp. garlic powder
  • 1 tsp. crushed red pepper
  • 4 Tbls Toasted sesame oil

Method: 

  • Wash kale and chiffonade (slice into thin ribbons). Mix in a large bowl with carrots, scallion, and ginger. 
  • Whisk together the remaining ingredients until all is dissolved. Toss over kale mixture and marinade for 1 hour.

 

Assembly: In the Bottom of a bowl, Start with ½ cup Togarashi Crisped Rice. Build a mound of Kale Wakame on top, and then finish with Poke. Garnish with Micro Wasabi, Toasted Sesame seeds, and Sliced Scallion. ​

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