Tipsy Roll Recipe
Creamy Snow Crab, Filet Tataki, Asian Beer Battered Karaage, Truffle Vinaigrette
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Ingredients
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Creamy Snow Crab
Filet Tataki
Asian Beer Battered Karaage
Truffle Vinaigrette
Method
Preparation
- 1
Prepare Creamy Snow Crab
In a mixing bowl, combine snow crab meat, cream cheese, mayonnaise, lemon juice, and chopped green onions. Mix until well combined and set aside.
- 2
Make Filet Tataki
Sear the filet mignon in a hot pan for 1-2 minutes on each side until browned. Allow to cool, then slice thinly. Drizzle with soy sauce and sesame oil, and top with scallions and a dab of wasabi paste.
- 3
Prepare Karaage
In a bowl, mix soy sauce, ginger, and garlic. Marinate chicken thighs in the mixture for at least 30 minutes. In another bowl, mix flour and cornstarch. Dredge marinated chicken in the flour mixture. Heat oil in a deep pan and fry chicken pieces until golden brown and cooked through. Drain on paper towels.
- 4
Make Truffle Vinaigrette
Whisk together truffle oil, olive oil, balsamic vinegar, salt, and black pepper in a small bowl until emulsified.
Assembly
- 5
Assemble the Tipsy Roll
On a sushi mat, spread a layer of the creamy snow crab mixture, followed by slices of filet tataki and pieces of karaage. Roll tightly and slice into pieces. Drizzle with truffle vinaigrette before serving.
