Name: Pork Tskune with Golden Beetroot (Beet) Pickles
Yield: Serves 4 | Makes 12
Cuisine: Japanese
Ingredients: 2 bay leaves; 1 tbsp soy sauce; 2 tbsp caster (superfine) sugar; 1 star anise; 1 tbsp mirin; 500 g (1 lb. 1½ oz.) golden beetroots (beets); 500 ml (2 cups) sushi vinegar; 2 tbsp finely chopped spring onions (scallions); 400 g (14 oz.) minced (ground) pork (20% fat content); 1 small clove of garlic, peeled and finely grated; 1 small onion, peeled and finely grated; 3½ tbsp Tare Sauce; 1 tsp dill seeds; 1 tbsp potato flour; 1 tsp Sichuan peppercorns; 1 tsp coriander seeds

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

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