Oyster Tempura Gunkan オイスター天ぷら軍艦
How to make Oyster Tempura Gunkan Recipe - Gunkan-maki is a type of sushi in which a mound of rice is wrap ped in a thin strip of nori and topped with soft ingr edients.
MAKES 4 PIECES
Ingredients:
1 cup soy oil, for deep-frying
2 teaspoons radish juice, for rinsing
2 oysters
1 ounce (30 grams) tempurapowder
Very cold water
1 teaspoon spicy mayonnaise
1 teaspoon tobiko (flying fish roe)
1 teaspoon black tobiko (flying fish roe)
2 drops chili oil
2 drops yuzu juice
1⁄8 avocado, chopped into small pieces
1 nori sheet
½ cup sushi rice
Cucumber, finely sliced into strips
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving
Method:
1. Heat the oil in a deep frying pan until it is about 365°F.
3. Pour the tempura powder onto your work surface. Roll the oysters in the tempura powder so that they are coated on all sides; set aside.
4. Transfer the tempura powder that’s left on your work surface to a mixing bowl and add an equal amount of very cold water. Mix lightly but not too much the batter should be lumpy.
5. Dip the coated oysters in the tempura batter and then place them gently in the hot oil. Deep-fry for about 3 minutes, until crispy.
8. Slice the nori into 4 pieces, each measuring 1 x 6 inches.
9. Hold about 2 tablespoons of rice in your hand and gently squeeze it into a rectangular shape with rounded corners.
10. Press the thin end of 1 piece of nori onto the side of the rice and wrap it around the rice, keeping the bottom of the rice and the nori aligned. Gently press the nori around the rice so that the bottom of the nori wraps completely around the rice. The top of the nori should extend above the rice this will hold the loose toppings.
11. Place a few pieces of cucumber on top of the rice and then top with the oyster mixture. Repeat to make the rest of the sushi. Serve with wasabi, gari and soy sauce.
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| Oyster Tempura Gunkan オイスター天ぷら軍艦 |
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