Sake Bomb Tempeh w/ Coco-mash

The words ‘Sake Bomb’ paint violent pictures of straw villages being mushroomed by atom bombs AND spring break college brats downing shots at sushi bars. For a recipe that recalls neither, try this dish of sake-marinated tempeh with a beer battered tempura. Decidedly more respectable.

Sake bomb tempeh:
1 block tempeh: sliced lengthwise in thin strips
1 lime
2 Tbs. mirin cooking sake
2 Tbs. ginger powder
1 Tbs. curry powder
1.5 cups tempura batter
1 12 oz. bottle of dry Japanese lager (Asahi)
2-3 cups of canola oil for frying
Coconut Mashed Potatoes:
6 medium potatoes
4 Tbs. extra virgin olive oil
1 Tbs. sesame oil
1 12 oz. can coconut milk
4 shallots peeled and sliced
6 cloves of garlic minced
1.5 cups white wine
2 Tbs. mirin cooking sake
3 stalks of lemongrass
1 Tbs. of sea salt
1 tsp. of ground nutmeg
1 tsp. of ground cinnamon
1 Tbs. of mustard flour
1.5 cup minced basil
1/2 Tbs. maple syrup
cilantro to garnish
Start by combining the ginger powder, curry powder, lime juice and 2 Tbs. mirin. Add the tempeh and set aside to marinate for 45 minutes. Scrub your potatoes and place them in a large pot. Add a liberal amount of salt (1/4 cup), and two stalks of sliced and beaten lemongrass. Fill three inches short of the brim with water and boil until a fork can split the fattest potato. (approx 15 minutes)
Dump the olive oil in a medium saucepan, and sauté the leek, shallots, and garlic on medium heat until they are wilted. Add the nutmeg, curry paste, cinnamon, mustard flour, and salt. After 5-7 minutes, add the white wine, 2 Tbs. Mirin and the last stalk of sliced and beaten lemongrass. Crank the flame to high and reduce until the shit smells herby. When the liquid gets low, add the coconut milk and maple syrup. Simmer on low heat until you’re ready to mash. Take a break, open a beer.
When the potatoes are done, strain them and return to pot. Add the chopped basil. Strain the coconut goop into the pot with the potatoes, discard the lemongrass stalks, and add all the cooked leeks, shallots and garlic. Mash vigorously.
Grab a wok. Bring 2-3 cups canola oil to high heat. By now your potatoes should be mashed and the tempeh you forgot about nice and flavorful. Mix the tempura batter with your Japanese beer, adding the beer bit by bit. You want a thicker batter, similar to pancake batter. Coat the tempeh and fry until golden.
If desired, serve alongside a lightly sauteed bok choy. Simply heat oil, add the bok choy and toss with slices of ginger, and either soy sauce or a miso paste sauce (4 Tbs. miso and 1.5 cups hot water).
Place a nice blob of potatoes in the center of the plate, lean two slices of tempeh against the mound. Plop bok choy next to mash and dribble leftover bok choy sauce on top of the tempeh pieces.

Recommended beverage: Gewürztraminer, or Belgian Tripel
Recommended soundtrack: Swans, “Swans are Dead”