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teriyaki celeriac

Teriyaki Celeriac Bowls

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Enjoy celeriac like never before with this sticky, sweet and ever so delicious recipe.
Course Main Course
Cuisine Asian, Japanese
Diet Vegan, Vegetarian
Keyword celeriac recipes, teriyaki recipe
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4
Calories 620


Teriyaki Celeriac

  • 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

Bowl Garnish

  • 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


Teriyaki Celeriac

  • 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.

Bowl assembly

  • 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.


Calories: 620kcal | Carbohydrates: 112g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 2710mg | Potassium: 1278mg | Fiber: 11g | Sugar: 21g | Vitamin A: 8977IU | Vitamin C: 57mg | Calcium: 258mg | Iron: 7mg