Gamja Jorim and sweet potato skin Zorri Cress tempura

(4 to 6 portions)

Gamja Jorim:

• 1kg sweet potatoes
• 150g white onions
• 1 clove garlic
• 2 tbsp glucose
• 1 tbsp sugar
• 100ml water
• 100ml soya sauce
• 1 tsp black sesame seeds
• 1 tsp sesame oil
• season to taste

Sweet potato and Zorri Cress tempura:

• 1 sweet potato
• 1 spoon Zorri Cress pulp
• tempura batter
• seasoning
• water
• oil for frying

Gamja Jorim: 

• Peel and dice the sweet potatoes into equally sized pieces.
• Chop the white onions in the same way.
• Fry the sweet potatoes gently with the garlic and onions with a little bit of olive oil.
• Add the water and soya sauce and cook on a low heat for about 10 minutes
• Season to taste and add the sesame oil and the sesame seeds.

Sweet potato and Zorri Cress tempura:

• Bake the potato whole with the skin on for 40 minutes. once cooked and soft, cut and divide into four quarters. Peel gently the skin off and reserve the flesh for the mousseline.
• Dry the skin in a dehydrator machine for 30 minutes.
• To make the Zorri Cress oil and pulp. Blitz together in a high-speed blender 2 punnets of Zorri Cress and 300 ml of Grapeseed oil.
• Pour in a fine sieve or coffee filter and use the pulp to add to the tempura batter. The oil will also be used on the plate.
• Dress the plate with the Gamja Jorim at the bottom; add a little spoon of sweet potato mousseline on top.
• Add the Potato Zorri Cress tempura and puffed rice, Hippo Tops, Gangnam Tops and Zorri Cress.
• Drizzle with Zorri Cress oil and serve.

Recipe: Franck Pontais