sesame can­died sweet po­tato with buck­wheat soba noo­dles

donna hay - - JAPANESE -

veg­etable oil, to shal­low fry

650g sweet po­tato (kumara), cut into 3cm pieces 269g packet buck­wheat soba noo­dles

¼ cup (90g) honey

2 ta­ble­spoons mirin (Ja­panese rice wine) 2 ta­ble­spoons brown rice vine­gar+ toasted black sesame seeds, to serve mi­cro (baby) pur­ple shiso leaves, to serve

soba noo­dle dress­ing

2 ta­ble­spoons soy sauce

2 tea­spoons grated gin­ger

2 ta­ble­spoons rice wine vine­gar 2 ta­ble­spoons mirin (Ja­panese rice wine)

Half-fill a large saucepan with the oil. Place over medium heat un­til it reaches 160°C (325°F) on a deep-fry­ing ther­mome­ter. Add the sweet po­tato, in batches, and cook for 12 min­utes or un­til lightly golden and crisp. Re­move with a slot­ted spoon and set aside and keep warm.

While the sweet po­tato is cook­ing, cook the noo­dles in a large saucepan of salted boil­ing wa­ter for 3 min­utes or un­til just ten­der. Drain and re­fresh un­der cold wa­ter. Set aside.

Place the honey, mirin and vine­gar in a small saucepan over medium heat, bring to the boil and cook for 3 min­utes or un­til re­duced and syrupy. Toss the sweet po­tato in the honey caramel and sprin­kle with sesame seeds.

To make the soba noo­dle dress­ing, place the soy sauce, gin­ger, vine­gar and mirin in a small bowl and mix to com­bine. Top the noo­dles with shiso, pour over the dress­ing and serve with the can­died sweet po­tato. SERVES 4. + Find brown rice vine­gar at Asian su­per­mar­kets.

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