After I found Nami’s website teaching me how to make dorayaki, I was looking at her beautiful dragon rolls recipe and got very excited about making it.
Efforts were not in vain. Love the dragon roll. Only pity was I did not make the unagi sauce as I only looked at the recipe AFTER I finished making the roll. So decided to omit it.
I think the most painstaking process of making the dragon roll is slicing the avocado and prepping the prawns for tempura. Making the roll itself isn’t too difficult for me as I have learnt to make sushi rolls before in the past when I worked as a part-time sushi chef.
Nami’s website has definitely made me very inspired to make Japanese food!
I never have any good outcomes with my shrimp tempura. Nevertheless, I decided to try Nami’s website on how to make shrimp tempura. Recipe for her shrimp tempura can be found here: http://justonecookbook.com/blog/recipes/shrimp-tempura/
You can choose to make the tempura flour from scratch, or pop by a chinese/Japanese supermarket and buy their ready made tempura flour which makes things fairly straightforward and easy.
Dragon roll ingredients adapted from Nami’s website to yield 2 rolls
Step-by-step on how to make this dragon roll can be referred to Nami’s website which she has clearly demonstrated:
Her spicy mayo recipe:
I did not make the unagi sauce because I realised that it needed boiling etc and cooling down. At the time, I have already finished making the rolls. So decided to skip this. In future, remember to make the unagi sauce first before I start making everything else.