Tempura Salt And Pepper Potatoes With Mirin Dressing

1. 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. 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. 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. 4

   Using a sharp knife, mandolin or V-slicer, slice the potato thinly and pat dry with paper towels.

5. 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. 6

   Sprinkle the potatoes with roasted salt and pepper spice. Serve with mirin dressing.

* Per serving · 4 servings · Values may vary.