Name: Tempura enari pocket stuffed with spinach & shiitake rice with chilli pickled bean sprouts & braised lotus root
Yield: For 8
Cuisine: Italian
Ingredients: 20 g baking powder; 1 bird’s eye chilli (or other chilli), split lengthways; 50 g flour, plus 4 Tbsp extra; 200 ml rice vinegar; cress to garnish; 100 g spinach, washed and drained, then coarsely shredded; 150 g mung bean sprouts; 6 shiitake mushrooms, stalks discarded, caps thinly sliced; 1 thumb of ginger, peeled and julienned; 100 ml soy sauce; 200 g lotus root, peeled; 50 g cornflour; 60 g caster sugar; 8 enari pockets; 1 medium beetroot - ideally a raw one, but a cooked one will work okay; 4 star anise; 30 g Parmesan, grated; 150 g risotto rice; vegetable oil for deep-frying the enar

Preparation info

For
8

Difficulty
Easy

Appears in

Fusion

By Peter Gordon

Published 2010

About

I bought the plate for this dish in Kyoto, knowing I’d be serving this recipe on it. I have to say that the flavours and textures of the finished dish equal what I think is a most beautiful photo. Enari are like a tofu pita bread in that they come flat but can be easily pulled apart. You’ll find them at Asian food shops and some health-food stores, and they’re most often used for serving vinegared rice topped with vegetables - like a vegetable sushi sandwich! We have served versions