Lobster and uni fried rice


This lobster and uni (sea urchin) fried rice recipe from Miho Sato is garnished with a dramatic red tuile. The tuile is made just like the crunchy ‘wings’ are made on hanetsuki gyoza: by frying a thin batter in a non-stick frying pan until it forms a crisp. A non-stick frying pan is needed for both the crisp and the rice in this recipe.

First published in 2023
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Fried rice ingredients

Red tuile

  • 50g of water
  • 6g of flour
  • red food colouring, beetroot
  • 1 pinch of salt
  • 1 pinch of ichimi, Japanese red pepper


  • 3g of ikura
  • 6g of sea urchin
  • shiso leaves, purple



Add all the tuile ingredients to a bowl and mix thoroughly until they are fully incorporated

  • 50g of water
  • 6g of flour
  • red food colouring, beetroot
  • 1 pinch of salt
  • 1 pinch of ichimi, Japanese red pepper

Heat a non-stick frying pan to a fairly high heat. Add a little rapeseed oil, enough to just cover the surface of the pan


Remove the pan from the heat and spoon in the tuile mixture with a large ladle


Return the pan to the heat, keeping the heat high for the first few seconds in order for a honeycomb texture to form. Tap the pan as this texture begins to appear so that the tuile becomes symmetrical


Lower the heat to medium, making sure the heat is distributed evenly around the tuile. Wait until the mixture stops bubbling, at which point all the water has evaporated and the tuile is dry


Remove the pan from the heat, turn it on an angle slightly, and very carefully using a spatula gently lift out the tuile. Set aside on baking paper and leave in a dry place


In a wok on a medium to high heat, add a little rapeseed oil, before adding the lobster and uni paste


Season with a little salt, before adding sake and setting the lobster and uni paste aside in a bowl


Add a little more oil to the wok then add the shiitakes. Add the leeks and cook through


Put the rice in the wok, sprinkling with a little more oil to loosen the grains, and add 2⁄3 of the lobster and uni paste


Add the rest of the lobster and uni paste, mixing everything well


Continue cooking the rice, adding a little more sake, salt and pepper, until the rice is cooked and goes dry


Finally, turn off the heat, add the spring onions and spoon into a serving bowl


Carefully place the red tuile on top of the bowl, decorating it with salmon roe, perilla leaves and some fresh uni

  • 3g of ikura
  • shiso leaves, purple
  • 6g of sea urchin
First published in 2023

Ten years of rigorous training in Japan armed Miho Sato with remarkable sushi-making skills and a deep appreciation of her craft. Having cooked at Japanese restaurants around Europe, today she is the UK’s only female sushi master, introducing Londoners to edomae style at The Aubrey.

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