Why another blog cooking someone else's cookbook? To give a focus and drive to my own cooking, and to simultaneously feed my own lust for information about Japanese food. That's all the explanation this needs.
Nobu The Cookbook. Sea Urchin Tempura. It was easy.
Above I practice rolling without the uni.
One beautiful tray of amazingly fresh uni from Nijiya Market on Sawtelle in West L.A.
Rolled as tightly as my fat not so nimble American fingers will roll. I am sure to get more practice with this in the coming months.
True to form in a chef's cookbook, each recipe contains at least one other recipe within it. This one, an extremely simple tempura batter. One cup ice water, one cup flour and one egg.
Whisking together first the egg and ice water, I made a frothy emulsion and then slowly added the flour.
Impossible to dip an uni roll into the tempura batter and take a photo at the same time (by this time guests have arrived and I have all but lost the attention of my husband), here are a couple frying away in a small bath of boiling hot corn oil. Not realizing I was out of oil when shopping at Nijiya, I sent the spouse unit down the hill and across Sunset for vegetable oil at the liquor store. Corn oil it is.
For a main course, we all shared a giant pan of Diana's quinoa risotto. It was super easy, inexpensive, healthy and after many glasses of sake a great thing to munch on before falling asleep.