Pork Tskune with Golden Beetroot (Beet) Pickles

Name: Pork Tskune with Golden Beetroot (Beet) Pickles
Cuisine: Japanese
Ingredients: 1 tsp Sichuan peppercorns; 1 star anise; 500 g (1 lb. 1½ oz.) golden beetroots (beets); 1 tsp coriander seeds; 2 bay leaves; 2 tbsp caster (superfine) sugar; 1 tsp dill seeds; 500 ml (2 cups) sushi vinegar; 1 small clove of garlic, peeled and finely grated; 1 small onion, peeled and finely grated; 1 tbsp soy sauce; 400 g (14 oz.) minced (ground) pork (20% fat content); 2 tbsp finely chopped spring onions (scallions); 2 tbsp finely chopped spring onions (scallions); 500 g (1 lb. 1½ oz.) golden beetroots (beets); 3½ tbsp Tare Sauce; 1 tbsp potato flour; 1 tbsp mirin

Preparation info

Serves
4
| Makes 12

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

Not traditionally Japanese, however Frikadellen (meatballs) is the national dish of the Nordic countries and works deliciously well coated in tare sauce. The pickles are best made a week in advance to give them time to infuse, and can last up to three months stored in a sterilized jar in a cool place.

Ingredients

1 small onion, peeled and finely grated
1 small clove of garlic, peeled and finely grated
2 tbsp

Asia
Japan

Method

For the pickles, remove the tops of the beetroots (beets), leaving a few centimetres of the stalks in place, then wash the beetroots (beets) in cold water to rub off all dirt. Cook in plenty of salted water until all dente, drain, then plunge into ice-cold water to cool down.

Make the pickling liquid: toast the coriander seeds, Sichuan peppercorns, star anise and dill seeds in a pan for