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.
Ingredients
Fried rice ingredients
- 10g of lobster meat , chopped
- 4g of uni paste
- 20g of sake
- 1g of shiitake mushrooms , chopped
- 2g of leek , finely chopped
- 35g of cooked rice , Japanese short grain
- 1g of spring onions , finely chopped
- salt
- freshly ground black pepper
- rapeseed oil
Red tuile
- 50g of water
- 6g of flour
- red food colouring, beetroot
- 1 pinch of salt
- 1 pinch of ichimi , Japanese red pepper
Garnish
- 3g of ikura
- 6g of sea urchin
- shiso leaves, purple
Method
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
- 10g of lobster meat , chopped
- 4g of uni paste
Season with a little salt, before adding sake and setting the lobster and uni paste aside in a bowl
- 20g of sake
Add a little more oil to the wok then add the shiitakes. Add the leeks and cook through
- 1g of shiitake mushrooms , chopped
- 2g of leek , finely chopped
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
- 35g of cooked rice , Japanese short grain
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
- 1g of spring onions , finely chopped
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
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Lobster and uni fried rice
