Japanese Rainbow Roll

Poonsak 


Sumonratanakul, Executive Chef, Park Regis Kris Kin Hotel, Dubai

Serves: 1

Ingredients

Takuan 20 gm

Carrot 20 gm

Avocado 20 gm

Asparagus 20 gm

Capsicum, mixed 40 gm

Japanese rice 50 gm

Japanese vinegar 15 ml

Tempura flour 10 gm

Nori/ Japanese sushi seaweed 1 layer

Wasabi 1 gm

Sushi ginger pickles 15 gm

Japanese soy sauce 15 ml

Method

Wash and clean the Japanese rice. Soak for 30 minutes then cook in a rice cooker.

Mix cooked Japanese rice with Japanese vinegar. Adjust the seasoning and cool.

Slice the takuan, carrot and avocado into fine, julienned sheets. Chop mixed capsicums into 3x3 long slices. Deep-fry along with tempura flour to a golden brown colour.

Take one layer of Nori/ Japanese seaweed sushi, and place a palm-sized amount of Japanese rice onto the nori.

Place some tempura-fried capsicum and asparagus on the rice nori. Roll the rice nori, using a Japanese bamboo mat. Ensure that each roll is packed tight with filling.

Place sliced takuan, carrot and avocado on the sushi roll. Apply light pressure on the 
toppings to make them stick to the roll.

Serve with Japanese soy sauce, sushi ginger pickles and wasabi.

(Takuan, a preserved vegetable made from radish, can be purchased as a ready-to-use paste in Asian speciality stores and big supermarkets in the UAE)

INDIAN KATI ROLLS

Serves: 1

Ingredients

Roomali roti 1 pc

Paneer 100 gm

Onion 10 gm

Coriander 5 gm

Mint leaves 2 gm

Egg 2 pc

Tandoori chicken 50 gm

Green chilli 10 gm

Tomato masala 15 gm

Salt 5 gm

Bell pepper, mixed 10 gm

Yoghurt 5 gm

Method

Toss in the mixed bell pepper, green chilli, paneer and chicken in a hot pan; add onion and tomato masala.

Make mint chutney by blending yoghurt, mint leaves, green chilli, coriander and salt.

Place the chicken mixture in roomali roti and wrap it; dip in beaten egg and pan-fry until 
it is golden.

Slice into smaller rolls, and serve with mint chutney and salad.

PANDAN CRÈME BRÛLÉE

Serves: 1

Ingredients

Cream 150 ml

Sugar 15 gm

Egg yolk 1 no

Pandan liquid 5 ml

Cassonade sugar 5 gm

Method

Heat cream and sugar lightly together. Remove from stove. Mix egg yolk and pandan liquid into the cream. Put the mixture in a shallow plate and oven cook in a water bath, at 125°C for 40 min until the mixture is cooked. Sprinkle cassonade sugar over brûlée and burn with a lighter or handheld burner, until the sugar is caramelised.

(Pandan can be purchased in Asian speciality stores and big supermarkets in the UAE)