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Recipe: Chioggia Beet Poke, Kale Wakame, and Togarashi Rice Crisps


If you happened to attend our 2017 Best of Hudson Valley Party, you may have already tried Main Course Catering’s take on a vegetarian poke bowl. That’s right, the dish is totally fish free, but fear not – it’s still delicious. And though making poke at home may sound intimidating, Main Course Catering takes us step-by-step through the process, so follow along below for a healthy dish that’s a proven party-pleaser.

Related: Best of Hudson Valley 2017

Chioggia Beet Poke, Kale Wakame, with Togarashi Rice Crisps

Makes 10 Portions


Chioggia Beet Poke


  • 2lbs Chioggia Beets
  • ½ Cup Rice Wine Vinegar
  • 2 tsp. Salt
  • 2 tsp. Sugar
  • ½ Cup Yuzu Juice
  • ¼ Cup Tamari (Gluten Free Soy Sauce)
  • 1 Cup Canola Oil


  • Boil Beets until fork-tender, Peel, Dice, and Chill
  • In a bowl, whisk together sugar, salt, and rice wine vinegar until dissolved. Whisk in yuzu, tamari, and canola oil
  • Toss chilled beets in vinaigrette and marinade for at least 1 hour. 


Togarashi Rice Crisps


  • 1 Tbls Togarashi
  • 3 Tbls Canola Oil
  • ½ Box Rice Crispies


  • In a sauté pan, heat oil and toast Togarashi for 15 seconds until fragrant. Toss with rice crisps 


Kale Wakame


  • 1 bunch Lacinato kale
  • 1 cup shredded carrots
  • 1 cup sliced scallion
  • 1 cup pickled ginger, sliced thin
  • 1 cup rice wine vinegar
  • 1/4 cup Tamari (gluten free soy sauce) 
  • 3 tsp. Sugar
  • 1 tsp. Ginger Powder
  • 1 tsp. garlic powder
  • 1 tsp. crushed red pepper
  • 4 Tbls Toasted sesame oil


  • Wash kale and chiffonade (slice into thin ribbons). Mix in a large bowl with carrots, scallion, and ginger. 
  • Whisk together the remaining ingredients until all is dissolved. Toss over kale mixture and marinade for 1 hour.


Assembly: In the Bottom of a bowl, Start with ½ cup Togarashi Crisped Rice. Build a mound of Kale Wakame on top, and then finish with Poke. Garnish with Micro Wasabi, Toasted Sesame seeds, and Sliced Scallion. â€‹

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