Lobster Tempura Rolls

Ingredients

1 lobster tail
1 nori sheet
1 cup prepared sushi rice
2 tablespoons cornstarch
canola oil for deep-frying
a few drops Asian sesame oil
1 cup cold water
1 cup tempura flour
2 chives, finely chopped
1 hard-boiled egg yolk, sieved (egg mimosa)

Dipping Sauce

1/2 cup rice vinegar
1 tablespoon sugar
1 tablespoon mirin
1 tablespoon soy sauce

Method

  1. Make the dipping sauce. Combine all ingredients in a bowl and mix well. Set aside.
  2. Beginning on the softer underside of lobster, insert tip of a large knife and cut meat from shell, leaving meat in a whole piece.
  3. Transfer meat to a board and slice it in half, making sure not to cut all the way through and leaving 3/8 inch uncut, then open it to have 1 large flat slice of lobster. Trim meat to three-quarters of size of nori sheet.
  4. Arrange nori sheet, glossy side down, on a sushi mat.
  5. Place lobster meat on nori and, with wet fingers, arrange sushi rice over lobster. Roll to form the sushi. If nori is dry, wet edge and press mat to seal.
  6. Place cornstarch in a flat plate and coat lobster roll. Allow roll to rest, seam side down, for 2 minutes.
  7. Transfer roll to a cutting board. Wipe a sharp knife with a damp towel and cut roll into 4 even pieces, wiping knife after each cut.
  8. Fill a tempura pan, or deep-fryer one-third full with canola oil and heat over medium-high heat to 365°F (185°C). Add a few drops of sesame oil.
  9. Make the tempura batter. Put tempura flour in a medium bowl and gradually whisk in cold water until mixture resembles a light pancake batter.
  10. Dip 2 rolls in batter and deep-fry, turning as necessary, until golden. Using a wire-mesh skimmer, transfer to a wire rack, or paper towels, to drain. Set aside on paper towels. Repeat with remaining rolls.
  11. Transfer rolls to serving plates and top with egg mimosa and chives. Serve with prepared dipping sauce.

Makes 4 pieces.

Source: Sushi Modern


Today’s Comic

Sweet and Sour Pork

Ingredients

1-1/4 lb center-cut pork loin, trimmed
1 egg
3/4 cup cornstarch
1 tablespoon oil
1 onion, cubed
1 red pepper, cubed or cut into small triangles
2 scallions, cut into 3/4 inch pieces
2/3 cup Chinese pickles
1 cup clear rice vinegar
1/3 cup tomato ketchup
1-1/4 cups sugar
oil for deep-frying

Method

  1. Cut the pork into 3/4 inch cubes and put it in a bowl with the egg, 1/2 cup of the cornstarch and 2 teaspoons water. Stir to coat all of the pieces of pork.
  2. Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the onion for 1 minute.
  3. Add the pepper and scallions and cook for 1 minute.
  4. Add the pickles and toss together to combine. Add the rice vinegar, tomato ketchup and sugar and stir over low heat until the sugar dissolves. Bring to a boil, then simmer for 3 minutes.
  5. Combine the remaining cornstarch with 1/4 cup water, add to the sweet-and-sour mixture and simmer until thickened. Set aside.
  6. Fill a wok one quarter full of oil. Heat the oil to 350°F, or until a piece of bread fries golden brown in 15 seconds when dropped in the oil.
  7. Cook the pork in batches until golden brown and crispy. Return all of the pork to the wok. cook until crisp again, then remove with a wire strainer or slotted spoon and drain well.
  8. Add the pork pieces to the sauce, stir to coat, and reheat until bubbling. Serve hot.

Makes 4 servings.

Source: The Food of China


Today’s Comic

Vegan Fried Rice Bowl with Baked Tofu

Ingredients

1 package (14-ounce) extra-firm tofu, drained
2 tablespoons tamari
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons tamari
1/4 cup hoisin sauce
3 tablespoons rice wine vinegar
3 cloves garlic, minced
2 teaspoons ground ginger
1 teaspoon sriracha
1 tablespoon peanut oil
1 cup chopped cabbage
½ red bell pepper, seeded and diced
1 cup snow peas, halved
3 scallions, diced
1/2 cup peas
4 cups cooked brown rice
1 teaspoon sesame oil and 3 tablespoons white sesame seeds to garnish

Method

  1. For the tofu, press for 20 minutes, then cut into bite-size cubes. In a shallow bowl, place tofu cubes. In a separate medium bowl, whisk together tamari, vinegar, oil, maple syrup, mustard, salt, and pepper. Pour over tofu and toss well to ensure all cubes are covered. Refrigerate for 20 minutes, tossing again after 10 minutes.
  2. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
  3. Remove tofu from marinade and place in a single layer on prepared baking sheet. Bake for 25 minutes, flipping every 10 minutes until golden brown, crispy on edges, and chewy in center. Immediately sprinkle with salt and pepper while still hot.
  4. In a small bowl, whisk tamari, hoisin, vinegar, garlic, ginger, and sriracha, and set aside.
  5. In a skillet over medium-high heat, warm oil and add cabbage, bell pepper, and snow peas. Cook for 3 minutes, stirring frequently, until vegetables start to soften.

  6. Add scallions and peas and cook for 1 minute while stirring.
  7. Add sauce to vegetables and stir to coat. Add rice and stir until evenly coated in sauce. Cook for 4 minutes to heat through.
  8. To serve, divide fried rice among 6 bowls. Top with tofu, a few dashes of sriracha, sesame oil, and sesame seeds.

Makes 6 servings.

Source: Veg News magazine


Today’s Comic

Chicken in Green Almond Sauce

Ingredients

3 to 3-1/2 lb chicken, cut into serving pieces
2 cups chicken stock
1 onion, chopped
1 garlic clove, chopped
2 cups fresh coriander, coarsely chopped
1 green pepper, seeded and chopped
1 jalapeno chilli, seeded and chopped
l0 oz can tomatillos (Mexican green tomatoes)
1 cup ground almonds
2 tbsp corn oil
salt
fresh coriander, to garnish
rice, to serve

Method

  1. Put the chicken pieces into a flameproof casserole or shallow pan. Pour in the stock, bring to a simmer, cover and cook for about 45 minutes, until tender. Drain the stock into a measuring jug and set aside.
  2. Put the onion, garlic, coriander, green pepper, chili, tomatillos with their juice and the almonds in a food processor. Puree fairly coarsely.
  3. Heat the oil in a frying pan, add the almond mixture and cook over a low heat, stirring with a wooden spoon, for 3-4 minutes. Scrape into the casserole or pan with the chicken.
  4. Make the stock up to 2 cups with water, if necessary. Stir it into the casserole or pan. Mix gently and simmer just long enough to blend the flavours and heat the chicken pieces through. Add salt to taste. Serve at once, garnished with coriander and accompanied by rice.

Makes 6 servings.

Source: Classic Mexican


Today’s Comic

Teppanyaki

Ingredients

14 oz beef
8 shrimp (2/3 lb)
1 cuttlefish (2/3 lb)
4 green peppers
7 large dried Chinese black mushrooms (shiitake)
1 onion
1 eggplant (preferably long thin Japanese)
lemon juice

Condiment

1/2 daikon
1 small red chili pepper

Soy Sauce Dipping

3/4 cup soy sauce
3/4 cup dashi
4 tbsp mirin (sweet rice wine)
2 tbsp sugar

Sesame Miso Dipping

1 cup white sesame seed powder
1 tbsp white miso
3/4 cup soy sauce
2 tsp mirin
2 tbsp chopped green onion

Method

  1. Cut the beef into 3/8-inch thick slices.
  2. Wash the shrimp (the shells may be removed from the body portion, head and tail left intact).
  3. Score the cuttlefish with a crosscut.
  4. Seed the green pepper and cut into pieces.
  5. Soak the dried mushroom until soft and cut into pieces.
  6. Cut the onion into rounds, and the eggplant into diagonal slices.
  7. Puree condiment ingredients with a food processor. Set aside.
  8. Lightly oil (or butter) an iron teppanyoki griddle. Fry the ingredients (in a quantity appropriate for the size of the griddle), and eat as the food becomes ready.
  9. Add condiment and lemon juice to the dipping sauces.
  10. Dip food in either dipping sauce before eating.

Makes 4 servings.

Source: Japanese Cuisine


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