Bloody Sake Recipe

Prepare cure and cure salmon

In a bowl combine grated beet, kosher salt, sugar, vodka (if using) and black pepper until evenly mixed. Pat the salmon fillet dry. On a piece of plastic wrap place half of the beet cure, lay the salmon (skin side down) on top, then cover with the remaining cure, pressing gently so the beets/salt adhere to the fish. Wrap tightly in plastic wrap and place in a shallow dish to catch liquid.

Refrigerate and cure for 12–18 hours. The beets will leach color into the fish and the salt/sugar will firm the flesh. After curing time, unwrap, rinse the cure off under cold running water and pat salmon dry with paper towels. Trim off any ragged edges. For serving, thinly slice salmon across the grain into sashimi-thin slices. Keep chilled until plating.

While the salmon cures or 30 minutes before serving, prepare garlic chips. Place neutral frying oil in a small heavy skillet and heat over medium-low. Add thinly sliced garlic in a single layer. Fry gently, stirring occasionally, until golden brown and crisp (about 2–4 minutes). Watch closely to avoid burning—remove from oil with a slotted spoon as soon as golden and drain on paper towels. Season lightly with a pinch of salt. Reserve the garlic oil for the chili oil or discard and use fresh oil as desired.

Mix soy sauce, lemon juice, yuzu (or extra lemon), rice vinegar and mirin in a small bowl. If using bonito flakes, add them and let steep for 10 minutes, then strain. Taste and adjust acidity/salt balance. Keep chilled.

For a quick chili oil, warm 1 cup neutral oil in a small saucepan over medium until shimmering but not smoking. Add smashed garlic and let infuse 1–2 minutes to flavor the oil, then remove garlic. Turn off heat and stir in toasted crushed red pepper flakes and sesame oil; let steep 5 minutes then strain into a heatproof bowl. Stir in salt. Let cool to room temperature. (If you reserved garlic oil from frying chips, use that as part of the neutral oil to build additional garlic flavor.)

On chilled plates, arrange 3–5 thin slices of beet-cured salmon per serving, fanning slightly. Spoon small dots or a light pool of ponzu alongside or under the salmon (about 1/2–1 tsp per slice total).

Using the chili oil, make a few drops or a thin streak across the plate — a little goes a long way because it is flavorful and spicy. For heat control, start with 1/4 tsp per serving and add more to taste.

Place 1 teaspoon ikura in small clusters on or next to the salmon slices so each bite can access roe. Scatter a small handful of microgreens over the salmon for freshness and color (about 1 tablespoon per serving).

Finish with 3–4 garlic chips arranged on top for crisp texture and a light sprinkle of toasted sesame seeds. If desired, add a few drops of additional plain neutral oil or a tiny brush of sesame oil to heighten gloss.

Serve immediately while garlic chips are crisp and chili oil is at room temperature. Provide a small spoon for the ikura.