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Japanese Roast Root Salad, Teriyaki Beef

I had some french friends come to stay (Hi Zou Zou and Baci!) and Zou Zou couldn't eat gluten. So I made the following, gluten free dish, and it ended up being an absolute cracker! Japanese roast root salad, sweet potato, agria potatoes and lotus root. That mixed with Japanese mayonnaise, tomato, onion and coriander it became the main hit alongside the teriyaki beef, which was also delicious! With a side of lotus root chips, we had a feast.


For the Teriyaki Beef

1kg Beef Brisket, Diced

1/4-1/3 Cup Gluten Free Soy Sauce

1/2 Cup Mirin

1/2 Cup Rice Wine Vinegar

8 Garlic Cloves, Peeled and Minced

2 Inches of Ginger, grated

1 White Onion, Peeled and finely diced


Sesame Oil

Black Roasted Sesame Seeds

For the Salad

400g Thinly Sliced Lotus Root

800g Diced Orange Sweet Potato (1 inch cubes)

800g Diced Agria Potato (1 Inch Cubes)

1 Large Acid Free Tomato, deseeded and diced

1 Small Red Onion, peeled, diced

1 Small Bunch of Coriander, leaves removed, stems minced

Gluten Free Japanese Mayo

Canola Oil

Black Roasted Sesame Seeds

Lemon Juice


A couple of handfuls of thinly sliced Lotus Root

Japanese Mayo

Canola Oil


In a large stock pot on a medium heat, brown the brisket in sesame oil. Once brown, add the garlic, ginger and onion. Soften the onion, then add the mirin, rice wine vinegar and soy sauce. Cover with water and simmer for 3 hours or until the meat is tender - whichever is first. Be sure to keep the liquid level above the meat. Once tender, reduce the liquid level down until it thickens. It's not going to get really thick, but thick enough.

Preheat the oven to 190 C.

With about an hour to go on the meat, get a large pot of water on a rolling boil. Salt it really well. Starting with the lotus root, blanch the lotus root for five minutes, the sweet potato for seven to eight minutes, and the potato for ten. Once done, toss the vegetables in four teaspoons of canola oil. Spread them out in a roasting dish. Lightly salt, then put it into the oven. Cook for thirty minutes until the veges are caramelizing and tender.

Salt the hell out of the red onion in a shallow bowl. Leave it for as long as the vegetables cook.

When the vegetables are done, take them out of the oven. Rinse the onions in a sieve with cool water. Let the vegetables cool, then mix together the vegetables, tomato, onion and coriander stems. Add a cup full of the gluten free Japanese mayo. Mix that through as well.

Pepper really well, then sprinkle with the sesame seeds and coriander leaves. Sprinkle each serving with lemon juice.

For the Lotus root chips, simply shallow fry the lotus root in canola oil until tan and crispy. Serve with Japanese mayo for dipping.

Finally, finish off the meat by adding a big hit of pepper and a touch of salt to taste; I find that a little sea salt rounds off the flavour. You don't quite get it with soy I reckon. But up to you.

I didn't serve with rice, but go for gold if you need the extra. Delicious.


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