Gamja Jorim (for 4 to 6 portions)
- Sweet potatoes 1 kg
- White onions 150g
- Garlic 1 clove
- Glucose 2 tbsp
- Sugar 1 tbsp
- Water 100ml
- Soya sauce 100ml
- Black sesame seeds 1 tsp
- Sesame oil 1 tsp
Sweet potato Gamja Jorim recipe and sweet potato skin Zorri Cress tempura
Sweet potato Gamja Jorim recipe and sweet potato skin Zorri Cress tempura
60 min
Sweet potato Gamja Jorim and sweet potato skin Zorri Cress tempura.
Using Gangnam tops, Hippo tops and Zorri Cress from Koppert Cress.
Ingredients
Sweet potato and sorry cress tempura
- Sweet potato 1 each
- Zorri cress pulp 1 spoon
- Tempura batter, seasoning, water and oil for frying
Method
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 sorry cress tempura
• Bake the potato whole with the skin on for 40 minutes. once cooked and soft , cut and divide into 4 quarter. 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 use 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 leaves.
• Drizzle with Zorri oil and serve.
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