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1
Preheat a fryer or large stock pot of oil to 450 degrees.
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2
In a bowl, mix flour with togarashi and whisk in soda water until a pancake batter thickness is achieved.
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3
In another bowl, whisk together the miso, sugar and sake.
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4
Whisk in the oil.
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5
Lay one sheet of nori, shiny side down.
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6
Lay lobster on the bottom 1/2 of the nori closest to you.
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7
Brush on a little of the miso mix.
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8
Mix the remaining miso mix with the enokis and sprouts.
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9
Check for seasoning.
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10
Lay a small layer of salad on the lobster.
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11
Using wet hands, lightly pat on a small column of rice in the middle of the salad.
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12
Roll nori and lobster around the rice.
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13
Moisten the edge with water to seal.
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14
Let rest 30 seconds before frying.
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15
Repeat process.
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16
Dip the rolls in the tempura batter and fry until golden brown, only 2 minutes.
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17
The lobster will be barely cooked.
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18
Drain on paper towels and season very lightly with salt.
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19
PLATING Place a small mound of salad on a serving plate.
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20
Slice roll both straight and on the bias and surround the salad.
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21
Serve immediately.
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22
Drink Suggestion: 1.
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23
Suishin, Japanese Sake 2.
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24
Laurent Perrier Champagne
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25
Wash rice at least 3 times or until water is clear.
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26
Fill rice cooker or casserole with water to about 1-inch over rice.
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27
I highly recommend a rice cooker - more than 2 billion people use them in Asia for a reason.
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28
Slowly heat vinegar, mirin and sugar until very hot but not boiling.
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29
Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste.
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30
Rice should be shiny, not mushy.
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31
Carefully clean bowl with damp cloth, cover and let rest for 30 minutes.
