Sweet Potato Tempura
- 1 large sweet potato, peeled and cut into ½-inch rounds
- 1 pound rice flour
- 1 pint sparkling water
- 2 quarts soy or canola oil
- ½ teaspoon yuzu kosho red
- 2 tablespoons scallions, thinly sliced
- ¼ cup katsuobushi
- 2 sprigs cilantro
- ¼ cup ponzu sauce, recipe follows
Blanch sweet potatoes until just tender; drain and shock.
In a large bowl, mix rice flour and slowly add sparkling water to form a heavy pancake batter consistency.
Dip blanched sweet potato rounds into tempura batter then deep fry about 3 minutes or until crispy. Remove, drain and season with salt and pepper.
To serve, sprinkle yuzu kosho red, sliced scallions, katsuobushi and cilantro. Drizzle the ponzu tableside.
To make the ponzu sauce: Mix 1 cup soy sauce, 1/3 cup mirin, ¼ cup sugar, 1/3 cup yuzu, 1 tablespoon lime zest and 1/3 cup rice wine vinegar in a bowl until sugar is dissolved.
Chef Matt Levine; Chalk Point Kitchen; New York City