Tempura Salt And Pepper Potatoes With Mirin Dressing

• None None FOR THE ROASTED SALT AND PEPPER SPICE
• 1 tbsp sea salt flakes
• 2 None cinnamon sticks
• 4 None star anise
• 1/2 tsp Japanese pepper
• None None FOR THE POTATOES
• 1 cup rice flour
• 2 cups cornstarch
• 1 1/4 cups chilled club soda
• 1 lb Yukon Gold potatoes, peeled
• None None Vegetable oil, for deep-frying
• None None FOR THE MIRIN DRESSING
• 1 clove garlic, crushed
• 1 piece (1 1/2 inches) fresh ginger, finely chopped
• 2 None fresh small red Thai chili peppers, thinly sliced
• 1/4 cup Japanese soy sauce
• 1/4 cup sugar
• 1/4 cup mirin
• 1 1/2 tbsp rice wine vinegar

1. For the roasted salt and pepper spice, preheat the oven to 300u0b0F. Roast the salt, cinnamon and star anise on a baking pan for 1 hour. Blend, process or grind spices with pepper until powdered. Push the spice mixture through a fine sieve into a small bowl.
2. For the potatoes, place the rice flour and 1 cup of the cornstarch in a large bowl. Stir in the club soda until just combined (the batter should be lumpy). Cover and let stand for 30 mins.
3. For the mirin dressing, bring all ingredients and 1/2 cup water to a boil in a small saucepan. Reduce the heat to low; simmer, uncovered, for 5 mins.
4. Using a sharp knife, mandolin or V-slicer, slice the potato thinly and pat dry with paper towels.
5. Heat the oil in a large saucepan on medium-high heat. Dust potato slices, one at a time, with the remaining cornstarch then dip the in the batter. Deep-fry the potato, in batches, until golden and tender. Drain on paper towels.
6. Sprinkle the potatoes with roasted salt and pepper spice. Serve with mirin dressing.

roasted salt, salt, cinnamon sticks, anise, japanese pepper, potatoes, rice flour, cornstarch, club soda, potatoes, vegetable oil, mirin dressing, clove garlic, fresh ginger, chili peppers, soy sauce, sugar, mirin, rice wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/37423 (may not work)