Name: Tempura salt and pepper potatoes with mirin dressing
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 1 cup (150g) rice flour; 1 3/4 cup (255g) cornflour; 1 1/4 cup (310ml) chilled soda water; 500 gram bintje potatoes, peeled; vegetable oil, for deep-frying roasted salt and pepper spice; 1 tablespoon sea salt flakes; 2 cinnamon sticks; 4 star anise; 1/2 teaspoon japanese pepper; 1 clove garlic, crushed; 4 centimetre piece fresh ginger, chopped finely; 2 fresh small red thai chillies, sliced thinly; 1/2 cup (125ml) water; 1/4 cup (60ml) japanese soy sauce; 1/4 cup (55g) sugar; 1/4 cup (60ml) mirin; 1 1/2 tablespoon rice wine vinegar

Tempura salt and pepper potatoes with mirin dressing

Potatoes need not be boring any longer. Prepare this recipe for crisp, light, flavoursome potatoes to share as a starter or enjoy all to yourself as a side dish.

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Serves 4

Cook

1H 30M

Ingredients

1 cup (150g) rice flour

1 3/4 cup (255g) cornflour

1 1/4 cup (310ml) chilled soda water

500 gram bintje potatoes, peeled

vegetable oil, for deep-frying roasted salt and pepper spice

1 tablespoon sea salt flakes

2 cinnamon sticks

4 star anise

1/2 teaspoon japanese pepper

1 clove garlic, crushed

4 centimetre piece fresh ginger, chopped finely

2 fresh small red thai chillies, sliced thinly

1/2 cup (125ml) water

1/4 cup (60ml) japanese soy sauce

1/4 cup (55g) sugar

1/4 cup (60ml) mirin

1 1/2 tablespoon rice wine vinegar

Method

1.Place rice flour and 1 cup of the cornflour in medium bowl; stir in soda water until just combined (batter should be lumpy). Cover; stand 30 minutes.

2.Make roasted salt and pepper spice; preheat oven to 150°C/300°F. Roast salt, cinnamon and star anise on oven tray for 1 hour. Blend, process or grind spices with pepper until powdered. Push spice mixture through fine sieve into small bowl.

3.Make mirin dressing; bring ingredients to the boil in small saucepan. Reduce heat; simmer, uncovered, 5 minutes.

4.Using sharp knife, mandoline or V-slicer, slice potato thinly; pat dry with absorbent paper.

5.Heat oil in large saucepan. Dust potato slices, one at a time, with remaining cornflour, then dip in batter; deep-fry potato, in batches, until golden and tender. Drain on absorbent paper.

6.Sprinkle with roasted salt and pepper spice and serve with mirin dressing.

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