Tempura Lobster And Enoki-Miso Salad Roll
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
53
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Rice Flour1 tbsp
Chile (togarashi or powder)1 tbsp
Miso Light (shiro-)1 cup
Sugar2 tbsps
Sake1 tbsp
Canola Oil1 cup
Rice Wine Vinegar1 cup
MirinDirections:
1
Preheat a fryer or large stock pot of oil to 450 degrees
2
In a bowl, mix flour with togarashi and whisk in soda water until a pancake batter thickness is achieved
3
In another bowl, whisk together the miso, sugar and sake
4
Whisk in the oil
5
Lay one sheet of nori, shiny side down
6
Lay lobster on the bottom 1/2 of the nori closest to you
7
Brush on a little of the miso mix
8
Mix the remaining miso mix with the enokis and sprouts
9
Check for seasoning
10
Lay a small layer of salad on the lobster
11
Using wet hands, lightly pat on a small column of rice in the middle of the salad
12
Roll nori and lobster around the rice
13
Moisten the edge with water to seal
14
Let rest 30 seconds before frying
15
Repeat process
16
Dip the rolls in the tempura batter and fry until golden brown, only 2 minutes
17
The lobster will be barely cooked
18
Drain on paper towels and season very lightly with salt
19
PLATING Place a small mound of salad on a serving plate
20
Slice roll both straight and on the bias and surround the salad
21
Serve immediately
22
Wash rice at least 3 times or until water is clear
23
Fill rice cooker or casserole with water to about 1-inch over rice
24
I highly recommend a rice cooker - more than 2 billion people use them in Asia for a reason
25
Slowly heat vinegar, mirin and sugar until very hot but not boiling
26
Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste
27
Rice should be shiny, not mushy
28
Carefully clean bowl with damp cloth, cover and let rest for 30 minutes