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1
Preheat the oven to 375 degrees F.
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2
Toss the beets with the oil and vinegar in a large bowl until well coated.
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3
Line a baking sheet with aluminum foil to prevent leaks during cooking.
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4
Place the beets on the baking sheet and cover with aluminum foil to create a tight seal, allowing the beets to steam.
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5
Roast the beets until tender but still maintaining a bite, 3 hours.
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6
Turn off the oven.
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7
Allow the beets to finish steaming for easier peeling.
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8
Peel the beets using a towel, making sure to wear gloves to prevent staining.
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9
Cut the beets into 1/2-inch cubes and place in a bowl.
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10
Preheat oil in a deep-fryer or a deep pot to 350 degrees F.
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11
Pour the cornstarch over the beets and toss until well coated.
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12
Place the beets in a sieve set over a metal bowl and shake to remove excess cornstarch.
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13
Transfer the beets to a fryer basket and fry until crispy and piping hot.
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14
When done, shake off excess oil and add beets to a clean metal bowl.
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15
Season the beets with salt, then arrange on three serving dishes.
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16
Add a tablespoon of Japanese mayonnaise to each dish and sprinkle a little togarashi over the mayonnaise and the beets.
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17
Garnish with green onions.
