Use this simple recipe to transform bland celeriac into sticky bombs of flavour. These delicious asian inspired bowls use celeriac to replace tofu. The homemade teriyaki sauce transforms the root veggie into crunchy bites – perfect for chewy rice and greens.
Celeriac or celery root has long been the ugly duckling of the vegetable world. But, behind the knobbly and knotted exterior is a beautifully delicious vegetable. I’m sick of recipes relegating celeriac to nothing more than soups and mash, it can be so much more.
This recipe for teriyaki celeriac is my attempt at showing how amazing it can be as a crunchy tofu replacement. Pan frying the celeriac in the homemade teriyaki sauce glazes the vegetable skin creating a rich and deep flavour. Cooking in this manner also keeps the celeriac so that it has a satisfying bite to it.
I’ve served the teriyaki celeriac with jasmine rice, some pickled veggies and soya beans. Yet these sticky cubes will work with loads of other ingredients. You can toss them in noodles for a quick smoky noodle dish, or serve them on freshly toasted sourdough for an asian infused bruchetta, they work with just about anything.
How to make delicious homemade teriyaki sauce
Don’t buy store bought teriyaki sauce – it’s filled with loads of unnecessary additives and, generally, it tastes pretty bad. Making your own teriyaki sauce at home is easy and it tastes delicious. Here’s my steps for a perfect sauce.
- You’ll need 120 ml sake, 120 ml soy sauce (preferably dark soy sauce), 60 ml mirin and 30 g light brown sugar. Now you might be asking what the hell is mirin and do I need it? Mirin is a subtly sweet rice wine, it tastes almost like a mixture of vodka and sugar syrup. Mirin is really key to making a delicious and sticky teriyaki sauce, so my advice is to invest and buy yourself a large bottle from your local asian supermarket.
- Now place all the ingredients into a small saucepan and bring to a simmer. You need to cook this sauce, slowly, for 10 – 15 minutes until it is nice and syrupy.
- Once cooked you can decant your teriyaki sauce into a jar or a bottle and keep it for up to 2 weeks in the fridge. It’s perfect to add an explosion of flavour to any vegan staples like tofu, seitan or tempeh. Just marinate whatever your cooking in the teriyaki sauce for at least 10 minutes and then cook it with the sauce until the sauce is sticky and glazing the outsides.
If you like this you’ll love
Teriyaki Celeriac Bowls
This meal is around 84% less polluting than the average UK meal.
Eating this recipe will save around 2.48 KG CO2e per person.
That’s equivalent to the emissions produced driving 20.47 KM in a modern car.How do I calculate this?
- 1 Tablespoon Vegetable Oil
- 4 Cloves Garlic (minced)
- 120 ml Sake
- 120 ml Soy Sauce
- 60 ml Mirin
- 30 g Light Brown Sugar
- 1 Large Celeriac (about 900g, peeled and cut into 2cm cubes)
- 2 Tablespoons Sesame Seeds
Pickled Cabbage And Carrot
- 200 g Red Cabbage (finely sliced)
- 200 g Carrots (peeled and julienned)
- 1 Teaspoon Sugar
- 1 Teaspoon Sea Salt
- 2 Limes (juiced)
- 1 Teaspoon Cumin
- 15 g Spring Onions (finely sliced)
- 300 g Jasmine Rice (prepared and cooked per packet instructions)
- 200 g Soy Beans (cooked and allowed to cool)
- Heat 1 tablespoon of vegetable oil in a large frying pan over a medium heat. Add the 4 cloves of minced garlic and saute for 1 minute.
- Tip in the cubed celeriac and toss briefly to cover with the garlic oil. Then pour in the 120ml of sake, 120ml soy sauce, 60ml mirin and 30g brown sugar. Stir the celeriac with the sauce to combine all the ingredients.
- Bring the sauce to a simmer and gently cook the celeriac in the mixture for 10-15 minutes until the sauce has thickened to be syrupy. Be sure to turn the celeriac ever few minutes so that the cubes get evenly cooked.
- Remove the celeriac from the heat and toss with the 2 tablespoons of sesame seeds. Reserve until needed.
Pickled Cabbage And Carrot
- Place the 200g sliced red cabbage and 200g julienned carrots into a small mixing bowl. Toss with the 1 teaspoon of sea salt, 1 teaspoon of sugar, 1 teaspoon of cumin powder and juice of 2 limes. Leave to rest for 10-15 minutes until the veggies have started to give off some moisture.
- Work the cabbage and carrots with your hands, crunching them in your palms, until the vegetables soften. Drain any excess liquid from the bowl and place the softened vegetables back into it. Reserve until needed.
- Prepare your teriyaki bowls first with a serving of rice, then celeriac. Layer on the pickled vegetables, cooked soy beans and sliced spring onions so that each bowl bursts with colour. Enjoy immediately.