Tempura Salt And Pepper Potatoes With Mirin Dressing Recipe

Name: Tempura Salt And Pepper Potatoes With Mirin Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE ROASTED SALT AND PEPPER SPICE; 1 tbsp sea salt flakes; 2 None cinnamon sticks; 4 None star anise; 1/2 tsp Japanese pepper; None None FOR THE POTATOES; 1 cup rice flour; 2 cups cornstarch; 1 1/4 cups chilled club soda; 1 lb Yukon Gold potatoes, peeled; None None Vegetable oil, for deep-frying; None None FOR THE MIRIN DRESSING; 1 clove garlic, crushed; 1 piece (1 1/2 inches) fresh ginger, finely chopped; 2 None fresh small red Thai chili peppers, thinly sliced; 1/4 cup Japanese soy sauce; 1/4 cup sugar; 1/4 cup mirin; 1 1/2 tbsp rice wine vinegar

Servings: persons

None None FOR THE ROASTED SALT AND PEPPER SPICE
1 tbsp sea salt flakes
2 None cinnamon sticks
4 None star anise
1/2 tsp Japanese pepper
None None FOR THE POTATOES
1 cup rice flour
2 cups cornstarch
1 1/4 cups chilled club soda
1 lb Yukon Gold potatoes, peeled
None None Vegetable oil, for deep-frying
None None FOR THE MIRIN DRESSING
1 clove garlic, crushed
1 piece (1 1/2 inches) fresh ginger, finely chopped
2 None fresh small red Thai chili peppers, thinly sliced
1/4 cup Japanese soy sauce
1/4 cup sugar
1/4 cup mirin
1 1/2 tbsp rice wine vinegar

1
For the roasted salt and pepper spice, preheat the oven to 300u00b0F. Roast the salt, cinnamon and star anise on a baking pan for 1 hour. Blend, process or grind spices with pepper until powdered. Push the spice mixture through a fine sieve into a small bowl.
2
For the potatoes, place the rice flour and 1 cup of the cornstarch in a large bowl. Stir in the club soda until just combined (the batter should be lumpy). Cover and let stand for 30 mins.
3
For the mirin dressing, bring all ingredients and 1/2 cup water to a boil in a small saucepan. Reduce the heat to low; simmer, uncovered, for 5 mins.
4
Using a sharp knife, mandolin or V-slicer, slice the potato thinly and pat dry with paper towels.
5
Heat the oil in a large saucepan on medium-high heat. Dust potato slices, one at a time, with the remaining cornstarch then dip the in the batter. Deep-fry the potato, in batches, until golden and tender. Drain on paper towels.
6
Sprinkle the potatoes with roasted salt and pepper spice. Serve with mirin dressing.

658

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: None None FOR THE ROASTED SALT AND PEPPER SPICE, 1 tbsp sea salt flakes, 2 None cinnamon sticks, 4 None star anise, and more.

Yes, Tempura Salt And Pepper Potatoes With Mirin Dressing falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tempura Salt And Pepper Potatoes With Mirin Dressing

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