Tempura medley (serves 4).
For the sea urchin tempura: 7 ounces murasaki sea urchin 1 egg yolk 1 cup dashi broth 6 ounces bafun sea urchin 1 large sea scallop, chopped into 8 pieces 1/2 ounce finely chopped nagaimo yam 4 sea urchin shells 1 gallon vegetable oil 8 ounces rice flour 1 pound pastry flour 12 ounces cornstarch 8 ounces baking powder 1 quart soda water Salt to taste For the sansho pepper salt: 1/2 ounce sansho pepper, finely ground (1) 3 ounces Mongolian rock salt, finely ground (2) For the shrimp tempura: 1 ounce sakura shrimp (3) 6 ounces fresh corn kernals 3 sprigs mitsuba (4) 4 ounces rice flour 1 egg 1 cup water 1 quart vegetable oil Salt to taste For the abalone tempura: 6 ounces daikon radish, sliced 2 ounces konbu seaweed 1 pint sake 4 small abalone, shells scrubbed Tempura batter, as needed, from sea urchin tempura recipe above Salt to taste For the wakame seaweed salt: 1/2 ounce dried wakame seaweed, finely ground (5) 3 ounces Mongolian rock salt, finely ground (2) For the bamboo shoot tempura: 1 quart Coca-Cola[R] 2 ounces takanotsume (6) 2 large, fresh bamboo shoots, peeled 7 ounces sushi rice 1 3/4 cups dashi broth 1 tablespoon sake 1 tablespoon soy sauce 1 ounce kinome sansho leaves (7) Tempura batter, as needed, from sea urchin tempura recipe above 8 bamboo leaves 8 mitsuba stems, dried (4) Salt to taste For the fava bean tempura: Tempura batter, as needed, from sea urchin tempura recipe above 16 fava beans, shelled, cooked and skinned Salt to taste To serve: 4 ounces kosher salt and 1/8 cup water whisked together until whipped For the garnish: Sea urchin roe Abalone shells, from above Fried shiso flowers Edible flowers (1) available in Asian markets (2) available from www.nirmalaskitchen.com or (800) 522-8505 (3) Stardust shrimp, available in Asian markets (4) Japanese parsley available from www.wholefoods.com (5) available in Asian markets (6) Japanese hot pepper, available in Asian markets (7) available from www.chefsgarden.com or (800) 289-4644
Masumi Arabashri Spring Nama Sake Masumi Nagano, Japan
For the sea urchin tempura: In saucepan over medium heat, whisk together murasaki sea urchin and yolk. Add dashi broth in a steady stream, whisking constantly until mixture is thick enough to coat back of a wooden spoon. Remove from heat and cool to room temperature. Stir in bafun sea urchin, scallop and yam. Season with salt. In sea urchin shell, stuff scallop mixture. In pot, heat oil to 370 degrees. In bowl, sift together flours, cornstarch and baking powder. Reserve 1/8 cup flour mixture. Add water in four stages to remaining flour mixture. Stir until just incorporated but still slightly lumpy. Sprinkle top of stuffed sea urchin shells with dry flour mixture and then dredge in wet flour mixture. Fry in oil until golden brown. Drain and season with salt.
For the sansho pepper salt: In bowl, combine sansho pepper powder and Mongolian rock salt until well incorporated.
For the shrimp tempura: In bowl, combine shrimp, corn and mitsuba. Add flour and toss until fully coated. In bowl, combine egg and water. Mix egg mixture into shrimp mixture until just sticky. In pot, heat oil to 370 degrees. Divide shrimp mixture into four portions. Flatten each portion and fry until golden brown, Drain and season with salt.
For the abalone tempura: In steamer, place daikon, konbu seaweed and sake. On tray above sake mixture, place abalone. Steam three hours. Remove abalone from shell and trim abalone. Reserve shells and abalone separately. Repeat tempura battering and frying process as outlined in sea urchin tempura recipe above. Drain and season with salt.
For the wakame seaweed salt: In bowl, combine ground wakame seaweed and Mongolian rock salt until well incorporated.
For the bamboo shoot tempura: In pot, place Coca-Cola[R], takanotsume and bamboo and bring to simmer. Remove from heat, cover and refrigerate 24 hours. Rinse bamboo and discard remaining ingredients. In bowl, place bamboo with enough water to submerge it. Cover and refrigerate 24 hours. Drain and slice bamboo. In rice cooker, combine rice, dashi, sake and soy sauce and cook according to manufacturer's instructions until rice is al dente and liquid is absorbed. Stir in kinome leaves. Roll rice mixture into one-Inch balls. Repeat tempura battering and frying process as outlined in sea urchin tempura recipe above. Drain and season with salt. On clean work surface, lay bamboo leaf Place bamboo tempura and sushi rice balls side-by-side to form a row. Roll bamboo leaf around row and tie with mitsuba stem.
For the fava beans: Repeat tempura battering and frying process as outlined in sea urchin tempura recipe above. Drain and season with salt.
To serve: On plate, place wooden mats. On one side of mat, spoon whisked salt mixture for use as a base. Top base with sea urchin tempura. Sprinkle with sansho pepper salt and garnish with sea urchin roe. Place shrimp tempura alongside. Place inverted abalone shell alongside and top with abalone tempura. Sprinkle wakame seaweed salt alongside. Place upright alongside abalone, two portions bamboo shoot tempura. Untie one bamboo leaf to expose ingredients inside. Place fava bean tempura around plate. Garnish with fried shiso flowers and edible flowers.
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|Date:||Mar 22, 2009|
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