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Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 3 Beetroots cooked and finely diced into small pieces
  • 3 Potatoes peeled and cut into 1/2” thin slices
  • Cooking oil
  • 3 tbsps White miso paste
  • 2 tbsps Tahini
  • ½ tsp Sesame Oil
  • 2 tsps Soya Sauce
  • 2 tsps Mirin
  • 2 tsps Sriracha
  • Sea salt
  • 1 tbsp Water
  • Garlic chives to garnish
  • Toasted sesame seeds to garnish
Miso Tahini Beetroot Bites Miso Tahini Beetroot Bites
Miso Tahini Beetroot Bites
On Crisp Potatoes

A few weeks ago for a special occasion we went to one of my fav Japanese restaurants in London, Dinings.  We love the mini tacos filled with toro tuna sashimi and also the seared Wagyu beef ones  but the hubby insisted on ordering the beetroot tacos this time.. and omg... they were spectacular.  I tried to recreate them and I cant promise these will do the Dinings ones any justice but we thought they came pretty damn close!


I made them twice, once like in the pic on crisp potatoes and the second time on wonton wrappers cut into squares then fried till crisp.  The crunch and flavour of the wonton wrappers went so well with the spicy sweet miso tahini sauce and beetroot. The crackers were finished with garlic chives and toasted sesame seeds. 


METHOD

  1. Mix white miso, tahini, sesame oil, soya, mirin, sriracha, water and sea salt into a paste, set aside
  2. Wash potato slices in a colander to release some of the starch, dry on kitchen towels
  3. Heat cooking oil in a pan and fry potato slices until crisp, set aside to drain on kitchen towels
  4. Mix finely diced beetroot with miso-tahini paste until well combined
  5. Taste and adjust seasoning as desired
  6. Top each potato slice with the miso-tahini beetroot
  7. Garnish with chopped chives and toasted sesame seeds and serve immediately 


Miso Tahini Beetroot Bites Miso Tahini Beetroot Bites
Miso Tahini Beetroot Bites
On Crisp Potatoes

A few weeks ago for a special occasion we went to one of my fav Japanese restaurants in London, Dinings.  We love the mini tacos filled with toro tuna sashimi and also the seared Wagyu beef ones  but the hubby insisted on ordering the beetroot tacos this time.. and omg... they were spectacular.  I tried to recreate them and I cant promise these will do the Dinings ones any justice but we thought they came pretty damn close!


I made them twice, once like in the pic on crisp potatoes and the second time on wonton wrappers cut into squares then fried till crisp.  The crunch and flavour of the wonton wrappers went so well with the spicy sweet miso tahini sauce and beetroot. The crackers were finished with garlic chives and toasted sesame seeds. 

favorite
print
like
Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 3 Beetroots cooked and finely diced into small pieces
  • 3 Potatoes peeled and cut into 1/2” thin slices
  • Cooking oil
  • 3 tbsps White miso paste
  • 2 tbsps Tahini
  • ½ tsp Sesame Oil
  • 2 tsps Soya Sauce
  • 2 tsps Mirin
  • 2 tsps Sriracha
  • Sea salt
  • 1 tbsp Water
  • Garlic chives to garnish
  • Toasted sesame seeds to garnish

METHOD

  1. Mix white miso, tahini, sesame oil, soya, mirin, sriracha, water and sea salt into a paste, set aside
  2. Wash potato slices in a colander to release some of the starch, dry on kitchen towels
  3. Heat cooking oil in a pan and fry potato slices until crisp, set aside to drain on kitchen towels
  4. Mix finely diced beetroot with miso-tahini paste until well combined
  5. Taste and adjust seasoning as desired
  6. Top each potato slice with the miso-tahini beetroot
  7. Garnish with chopped chives and toasted sesame seeds and serve immediately