Go Back
–+ servings
Sweet Potato Tempura Salad 65

Sweet Potato Tempura Salad

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Print Recipe Pin Recipe

Servings

6 Servings

Ingredients

  • 1 large sweet potato or yam peeled
  • Canola or vegetable oil for frying
  • 1 cup ice water
  • 1 egg yolk
  • 1 cup all-purpose or cake flour
  • Sea salt and freshly ground black pepper
  • 3-4 scallions thinly sliced
  • Soy-Braised Shiitake Mushrooms 16 oz.
  • Asian greens like Mizuna or baby arugula
  • 5 ounces sliced shiitake mushrooms   
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 1/2 tablespoons water
  • 2 tablespoons red miso
  • Juice of 1 lime about 2 table spoons
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha or chili paste
  • 1/2 teaspoon grated fresh ginger
  • 1 teaspoon soy sauce
  • 1 1/4 teaspoon toasted sesame seeds
  • 5 tablespoons peanut oil
  • Salt and freshly ground pepper to taste

Instructions

  • Slice sweet potato in thin slices, about 1/8-1/4”thick – an Asian slicer or mandoline makes short work of this. Set aside.
  • Pour enough oil into a large pot to cover the bottom by 2 inches. Place over medium heat until temperature reaches 350 degrees on a fry thermometer.
  • While oil heats, mix ice water and egg yolk together in a bowl until blended. Using a fork or chopsticks, mix in flour until just combined. Mixture should be a bit lumpy – do not overmix.
  • Working in batches, dredge each sweet potato slice in batter and drop into hot oil (do not overcrowd in pot). Fry for 2-3 minutes on each side until crust looks golden and puffs slightly. Using a slotted spoon or spider, transfer to paper towel-lined plates to drain. Repeat with remaining batches of sweet potato slices. Sprinkle sweet potato tempura with sea salt and pepper.
  • Prepare the mushrooms by placing all ingredients in a small saucepan. Bring to a simmer over medium heat, then cover and reduce heat to low. Cook for 10-15 minutes or until mushrooms are tender and have reduced.  
  • Assemble salad immediately prior to serving: Toss greens and a few tablespoons of Sesame-Miso Dressing (recipe below) in a large mixing bowl until leaves are coated with dressing. Divide greens among serving plates. Place 3-4 sweet potato tempura in center of greens. Surround with some mushrooms and a sprinkling of scallions. Drizzle a little dressing over tempura and serve immediately.
  • Combine all ingredients except peanut oil in a mixing bowl. Whisk until well blended. Add peanut oil in slow stream while whisking constantly until oil is incorporated. Season to taste with salt or pepper.                   
  • Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now
  • Fall 2014 Magazine
    Fall 2014 Magazine