1. Bring sake and mirin to a boil. Let the sake and marinade cool to room temperature.
2. Put lobster tail in a shallow dish and pour marinade over it. Cover with saran wrap and place in the fridge for an hour.
3. Cut round pieces of lobster tail and place on serving dish. Set aside.
4. Cut mackerel fillet into cubes and mix with miso salad dressing to make tartare.
5. Add mackerel tartare on top of lobster tail. Garnish lobster tail with caviar and star fruit.
6. Add optional vegetarian sushi rolls to the side of the dish.
Miso Salad Dressing
1/4 cup miso
2 tbsp vinegar
2 tbsp soy sauce
2 tbsp sesame oil
1 tsp ginger powder
1. Use a blender to combine all ingredients.
2. Mix until smooth.
3. For thinner consistency, add water.
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