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 can’t promise these will do the Dinings ones any justice, but we thought they came pretty damn close!

I made them twice, like in the pic on crisp potatoes and the second time on wonton wrappers cut into squares then fried till crisp.  The crunch and flavor 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. 

Miso Tahini Beetroot Bites On Crisp Potatoes

Serves: 6 Prep Time: 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 3 Beetroots cooked and finely diced into small pieces
• 3 Potatoes peeled and cut into 1/2” thin slices
• Cooking oil
• 3 tbsp white miso paste
• 2 tbsp 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

Instructions

1. Mix white miso, tahini, sesame oil, soy, 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 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 

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