Prawnkaraage
SERVES6 // PREPTIME 10 MINS// COOK6 MINS(PLUSMARINATING)
“Karaageis oneoftheagemonodishesinJapanesecuisine
- a categoryofdeep-frieddishesthatareusuallymarinated,
thenlightlycoatedwithstarchorflourandfried,”saysLee.
“Chicken karaage is the most well known karaage dish.”
6 largerawprawns(360gm)
Vegetableoil,for
deep-frying
100 gmtapiocastarch
Thinlyslicedspring
onions,toserve
SAKEMARINADE
1 tbspcookingsake
2 tspfishsauce
YUZUKOSHODRESSING
2½ tspyuzujuice(seenote)
1½ tspJapanesericevinegar
1 tspcastersugar
½ tsp yuzu kosho (see note)1 Peelthebodyofprawns,
keepingtheheadsandtails
intactandensurethevein
intestinaltractis removed.(Use
a woodenskewertohookthis
outbetweenheadandbody).
Usekitchenscissorstocut
prawnheadsfromfrontside
(legside)tobutterflyopen.
2 Forsakemarinade,combine
ingredientsina bowl.Brush
sakemarinadealloverprawns,
andrefrigerateto marinate
(30 minutes).
3 Foryuzukoshodressing,
combineingredientswith
1 tbspwaterand1/2 tsp sea
saltina bowl.
4 Preheatoilina deep-fryerto
170 °C.Dustprawnsthoroughly
withtapiocastarch.Deep-fry
prawns(becareful,hotoilwill
spit),inbatchesandturning
occasionally,untilgolden
andcrisp(2minutes),then
removedrainonpapertowels.
Seasonwithseasalttotaste
andservewithyuzukosho
dressingontheside.
NoteFreshyuzuisavailable
selectgreengrocersand
MountainYuzu(mountainyuzu.
com.au)fromearlyMay.
Yuzukoshoisavailable
fromAsiansupermarkets.
CocktailsuggestionChilled
Japanesewhiskywith
ginger, soda and lemon.Mochiice-cream
SERVES 8 // PREP TIME 45 MINS // COOK 20 MINS (PLUS FREEZING, COOLING, CHILLING)“Mochiice-creambecamea signaturedishatChoChoSanandwe
wantedtogiveit a Yokotwist,”saysBarthelmess.“Makesureyou
freezetheice-creama daybeforesoit goeshard,otherwiseit
willmelteverywherewhenyoucutit.Intherestaurantweusea
soft-servebaseandsetit ina mould,butathomewerecommend
using your preferred store-bought ice-cream.”Pictured p89.500 gmice-cream(seenote)
345 gmglutinousriceflour
150 gmcastersugar
Potato starch, for rolling1 Scoopice-creaminto60gm
halfspheresontoa deep
traylinedwithbakingpaper.
(Anold-fashionedscoopwill
workbest.)Coverandfreeze
untilhard(1-2hours).
2 Seta largesteamerover
medium-highheat(alarge
saucepanwitha steamerinsert
is best).Covertheunderside
ofthelidwitha toweltoavoid
waterdrippingintothesteamer.
3 Whiskflour,sugarand540ml
waterina heatproofbowlover
steamer.Stireveryminuteuntil
mixturethickens(3-5minutes),
thenevery2 minutesuntil
translucent(10-15minutes).
4 Dustpotatostarch
generouslyontoa worksurface
witha finesieve.Coolmochi
slightlyuntilcoolenoughto
handle(20minutes),then
transfer onto bench. Dust topwithpotatostarch,divideinto
twopiecesandrolleachwith
rollingpinuntil5mmthick,
addingextrapotatostarchas
needed.Transfertoa traylined
withbakingpaper,coverand
chillinrefrigeratoruntilcold
(30minutes).Cutwitha round
cutterinto14cm-diameterdiscs;
dustoffflourwitha pastrybrush.
5 Workingwithonepieceat
a time,placemochiroundonto
a pieceofplasticwrap,topwith
anice-creamscoop,dotedges
ofmochilightlywithwater,then
wraparoundice-cream,twisting
theplasticwraptosealthe
mochi.Returntofreezerand
repeatwithremainingmochi
doughandice-cream.Freeze
for1 hourtofirm,thenserve.
NoteWeusedblack-
sesame,matcha,mango
andstrawberryice-cream.
WhiskysuggestionNikka
fromTheBarrel,servedwith
a single large ice cube.●