This colorful dish from Chef Chris Aquilino is a prize to the eyes. “I wanted to create a stained glass effect. I really loved how the beets began to bleed within the mirin, which gave the dish a transformational quality,” he says. Skinned and trimmed kanpachi loins are marinated in beet juice, Kikkoman® Soy Sauce, lime juice and clementine skins. The beets are pickled in vinegar, water, star anise, sugar and salt over heat. Shishito peppers are seared to add color and build flavor before being combined with beet greens, sesame oil, salt and lime juice to form a pesto. The ingredients are plated in an artful arrangement for a colorful presentation that pops.
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