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Roasted Sunchokes
Chef Qui infuses roasted sunchokes (aka Jerusalem artichokes) with Japanese flavors by marinating the roasted root vegetable in soy sauce, kombu (a type of seaweed), bonito flakes and ginger.
Servings
30
30
Cuisine Type
- asian
Menu Part
- sideDish
Source: Recipe and photo courtesy of Kikkoman
Chef Qui was born in Manila and his Filipino heritage impacts some of the dishes he creates at his restaurant. Here, he infuses roasted sunchokes (aka Jerusalem artichokes) with Japanese flavors by marinating the roasted root vegetable in soy sauce, kombu (a type of seaweed), bonito flakes and ginger.
Ingredients
1 gal. water
20 g. kombu
6 lb. sunchokes (Jersalem artichokes)
Grape seed oil
Sea salt, to taste
250 g. bonito flakes
About 2 cups organic soy sauce
3-4 oz. fresh ginger, grated
Steps
In large saucepan, combine water and kombu. Cook for 2 hours over low heat; strain.
Preheat oven to 350 F. Rinse and cut sunchokes into uniform pieces. Coat sunchokes in oil and season heavily with sea salt; spread on baking sheets.
Roast sunchokes in oven about 45 minutes or until tender.
Meanwhile, add the bonito flakes and soy sauce to kombu water; steep for 30 minutes and strain.
Place roasted sunchokes in large, shallow bowl while still hot. Add soy sauce mixture and let marinate at room temperature for 1 hour or longer.
To serve, top each portion of sunchokes with grated ginger.
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