Charred Potato Clouds with Miso Tamarind Butter
A completely original fusion dish combining Japanese miso depth, Indian tamarind tang, and airy European-style potato soufflé textures. Crispy charred potato pillows are paired with glossy miso tamarind butter and fresh herb brightness for a rich yet elegant experience.
🛒Ingredients
- 1700g starchy potatoes, peeled and cubed
- 22 tbsp white miso paste
- 31 tbsp tamarind paste
- 43 tbsp unsalted butter
- 51 egg yolk
- 62 tbsp potato starch
- 71 garlic clove, grated
- 81 tsp smoked paprika
- 91 tsp soy sauce
- 102 tbsp heavy cream
- 111 tbsp chopped cilantro
- 121 tbsp black sesame seeds
- 131 small radish, thinly sliced
- 142 tbsp vegetable oil
- 15Salt to taste
- 16Black pepper to taste
👨🍳Instructions
Boil the potatoes until very soft, then mash them until completely smooth. Mix in cream, egg yolk, potato starch, salt, and black pepper.
💡Tip: For the smoothest texture, press the potatoes through a fine sieve while hot.
Shape the potato mixture into uneven oval pillows and chill them for 15 minutes to firm up.
💡Tip: Lightly oil your hands to prevent sticking while shaping.
Pan-sear the potato pillows in vegetable oil until deeply golden and lightly charred on the outside.
💡Tip: Do not move the potatoes too early or they will lose their crust.
In a saucepan, melt the butter and whisk in miso paste, tamarind paste, garlic, soy sauce, and smoked paprika until glossy.
💡Tip: Keep the heat low to prevent the miso from separating.
Plate the charred potato clouds over the miso tamarind butter. Garnish with cilantro, black sesame seeds, and thin radish slices before serving.
💡Tip: Serve immediately so the contrast between crispy exterior and soft interior stays perfect.
📊Nutritional Information
Approximately 480 calories per serving
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