sesame candied sweet potato with buckwheat soba noodles
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.