Tim Anderson's Turkey nanban with baked sweet potatoes


For the turkey and vinegar sauce 
4 turkey breasts, skinned 
150g rice vinegar
75g mirin
35g sugar
100g peeled fresh root ginger, roughly chopped
Pinch salt
Pinch white pepper
50ml soy sauce
25ml Worcestershire sauce
25g tomato ketchup
Cabbage, shredded 

For the tartar sauce
35g gherkins or cornichons
50g mayonnaise
2 salad onions, roughly chopped
4-5 sprigs parsley, roughly chopped
1g dried dill
10g capers
10g American or Polish mustard
10g white miso paste 
1 tsp rice vinegar
1 tsp sugar
1 tsp mirin
Pinch salt 

For the batter
Oil for deep frying
3 medium eggs
210g flour
8g bicarbonate of soda
270ml water
White pepper

For the Baked Sweet Potato with Yuzu Butter
100g butter, at room temperature
¾ tbsp yuzu juice
½ tbsp soy sauce
4 sweet potatoes
Sesame seeds, crushed  


1 For the turkey and vinegar sauce, blitz all the ingredients except the turkey in a blender until completely smooth. Pass through a fine sieve to remove any fibrous ginger bits. Cut the turkey into chunks or strips about 2cm thick and marinate for 12-24 hours in the liquid. Drain the marinade into a saucepan and boil for a few minutes. Pass through a fine sieve again and keep in the fridge until needed.

2 For the tartar sauce, cut half of the gherkins into fine dice. Add all remaining ingredients to a blender and purée until smooth. Stir in the gherkins.

3 For the batter, heat your oil to 180°C. Mix together all the other ingredients. Pat the surface of the turkey with kitchen towel to ensure that it’s quite dry, then coat in batter and fry in batches at 180°C for 6-8 minutes, until a rich golden brown. Drain on kitchen towel. 

4 To serve, place the turkey on a bed of shredded cabbage and top with the tartar sauce. Serve the vinegar sauce on the side in a small pot or ramekin.

5 For the baked sweet potato with yuzu butter cut the butter into small chunks and beat in the yuzu juice and soy sauce until completely homogenised and no droplets of liquid remain (you may want to use an electric mixer for this). Pack into a container and chill until set.

6 Heat the oven to 180°C, gas mark 4. Scrub the sweet potatoes and cut off any eyes or gnarly bits. Cook them for 45 minutes to 1 hour, depending on their thickness – they’re done when you can go all the way through them with a chopstick. Leave them to cool slightly before eating.

7 Cut the butter into chunks (about 15g per potato). Split open the sweet potatoes and stick the butter inside. Garnish with a sprinkle of sesame seeds. Serve with the turkey and tartar sauce.

Please note: Weekend Kitchen With Waitrose is a live show. All recipes are therefore subject to change

Serves: 4

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