Gamja Jorim and sweet potato skin Zorri Cress tempura, 4 to 6 portions

Another creation by Franck Pontais: Sweet potato Gamja Jorim, sweet potato skin Zorri Cress tempura, Gangnam Tops, Hippo Tops and Zorri Cress

Ingredients for Gamja Jorim

  • 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 1tsp
  • Season to taste


  • 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 Zorri Cress tempura


  • Sweet potato 1 each
  • Zorri Cress pulp 1 spoon  
  • Tempura batter, seasoning, water and oil for frying


  • 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.
  • Drizzle with Zorri Cress oil and serve.

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