Tempura Lobster and Enoki-Miso Salad Roll
Total: 1 hr 25 min | Prep: 10 min | Cook: 1 hr 15 min
Ingredients
- 2 cups rice flour
- 1/2 tablespoon togarashi or chile powder
- 1 quart cold club soda water
- 1/2 tablespoon shiro-miso (light)
- 1 teaspoon sugar
- 2 tablespoons sake
- 1 tablespoon canola oil
- 4 sheets yaki-nori
- 4 raw lobster tails, sliced very thinly on the bias
- 1 package enoki mushrooms
- 1 package daikon sprouts
- Salt and white pepper, to taste
- Sushi Rice, recipe follows
Master Sushi Rice
- 4 cups sushi rice (Calrose/short grain)
- Water, up to Mount Fuji
- 1 cup rice wine vinegar
- 1/4 cup mirin
- 1/2 cup sugar
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Instructions
- Heat a fryer or large pot filled with oil to 450 degrees. In a mixing bowl, combine the flour and togarashi, then gradually whisk in the club soda until the mixture reaches a consistency similar to pancake batter.
- In a separate bowl, blend the miso, sugar, and sake, then incorporate the oil.
- Place one sheet of nori with the shiny side facing down. Arrange the thinly sliced lobster on the lower half of the nori, closest to you. Lightly brush the lobster with some of the miso mixture.
- Mix the remaining miso blend with the enoki mushrooms and daikon sprouts, adjusting seasoning as needed. Place a thin layer of this salad mixture over the lobster.
- Using damp hands, gently press a small column of sushi rice onto the center of the salad. Roll the nori and lobster around the rice, moistening the edge with water to seal.
- Allow the roll to rest for 30 seconds before frying. Repeat this process for each roll.
- Dip each roll into the tempura batter and fry until golden brown, about 2 minutes. The lobster should remain slightly undercooked. Drain on paper towels and season lightly with salt.
Plating
Place a small mound of salad on a serving plate. Slice each roll both straight and diagonally, then arrange around the salad. Serve immediately.
Master Sushi Rice Instructions
- Rinse the rice at least three times, or until the water runs clear. Fill a rice cooker or casserole with water to about 1 inch above the rice. A rice cooker is highly recommendedover 2 billion people in Asia use them for good reason.
- Slowly warm the vinegar, mirin, and sugar until very hot but not boiling. Fold this mixture (known as 'su') into the hot rice, adding enough to achieve a tart and sweet flavor. The rice should be shiny, not mushy.
- Wipe the bowl with a damp cloth, cover, and let rest for 30 minutes.
Drink Suggestion
- 1. Suishin, Japanese Sake
- 2. Laurent Perrier Champagne
Copyright 2000, Ming Tsai, All Rights Reserved
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