Lobster Cooked Japanese-Style - Onigara-yakiTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: 15 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:65.8 kcal
Proteins:2.8 g
Fats:2.8 g
Carbohydrate:9.1 g
Fibers:3.5 g
Sugar:0.1 g
Cholesterol:120 mg
Sodium:577.4 mg
Calcium:62.1 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients for each serving
1
small lobster
45
ml
mirin (rice wine)
2.5
ml
salt
2
lemons
5
ml
dried basil
2
egg yolks
15
ml
soy sauce
METHOD
- cut the lobster tail in half, leaving the body and head; clean the shell;
- in a small bowl, combine the mirin, soy sauce and egg yolks;
- brush the lobster tail meat with this mixture;
- grill at medium temperature for 15 minutes maximum;
- squeeze the juice of 1 lemon over the lobster.
- place the lobster on a Japanese ceramic platter or plate;
- halve the other lemon lengthwise and slice thinly;
- make an incision in the lobster flesh and insert 5 half-slices into each half of the tail;
- sprinkle with dried basil;
- garnish with a rose made of thin ginger slices and form the center of the flower with crumbled egg yolk.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
In Japan at New Year, every food is specially chosen as a symbol of happiness; lobster is part of the typical menu.
Instead of lobster, you could use 5 giant shrimp and proceed in the same way.
