to make the teriyaki sauce:

1. In a bowl, whisk together the brown sugar, mirin, sake, and soy sauce. Set aside.
2. Warm the toasted sesame oil in a small saucepan over medium heat. Add the minced ginger, ensuring it’s well-coated with oil. Sauté for 1 minute.
3. Pour the mixture from the bowl into the saucepan, whisking initially to dissolve the sugar. Bring to a small boil, then reduce the heat to its lowest setting. Allow the sauce to reduce for 30-35 minutes, whisking occasionally, then remove from heat.
4. Chill the teriyaki sauce to thicken before using. If it becomes too thick, microwave it for a few seconds to loosen it up.

to slow roast the beets:

1. Preheat your oven to 375°F (190°C).
2. Pour the coarse salt into a glass baking dish large enough to hold the beets in a single layer.
3. Trim the stems from the tops of the beets, but do not slice off the tops of the beets themselves. Trim any tails, ensuring you don’t cut off the base of the beets.
4. Rinse the beets and place them into the salt while still wet. Make sure each beet has a good layer of salt on the bottom and does not touch the bottom of the dish directly.
5. Place the dish in the oven and roast for 2 hours.
6. Remove from the oven and allow the beets to cool slightly before removing them from the salt. Peel and slice them thinly with a mandoline or sharp knife while they’re still slightly warm.
7. In a medium-sized bowl, whisk the sesame oil and coconut vinegar together. Toss the thinly sliced and still-warm beets into the mixture to coat. Cover and allow to marinate for a few hours or overnight.

to serve:

1. Spoon the steamed rice into two bowls. Toss the beets with the desired amount of teriyaki sauce and place them over the rice.
2. Sprinkle with nori dust, and garnish with chopped scallions and sesame seeds. Serve immediately with steamed broccoli or another green vegetable of your choice.