• Save to your scrapbook
  • Save to your scrapbook

    Tim Anderson's Turkey nanban with baked sweet potatoes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Tim Anderson's Turkey nanban with baked sweet potatoes

    Serves: 4


    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.

    Your recipe note

    Edit your recipe note

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


    Average user rating

    0 stars