Tenmusu originated from the Mie prefecture located in central Japan but is now considered a speciality of Nagoya city. Ten is from tenpura and musu is from omusubi. You can also use leftover tempura in this recipe.
- Yield: 88
- 8 Medium prawns (shrimps)
- Vegetable oil for deep-frying
- 17 oz (480 g) Cooked Japanese short grain rice
- 1 tsp Salt
- 8 Nori seaweed sheets
- 2 tbsp Sake
- 3 tbsp Mirin
- 2 tsp Sugar
- 6 tbsp Japanese soy sauce (shoyu)
- 0.1 oz (3 g) Bonito flakes
- 3 oz (80 g) Water
- 1 tbsp Sake
- 2 Ice cubes
- 10.66 oz (50 g) Plain (all-purpose) flour
- ½ tsp Baking powder
How to Make It
- Prepare seasoning first. Combine sake and mirin in a small pan and bring to the boil. Add sugar, soy sauce and bonito flakes and remove from heat.
- Prepare prawns. Remove shells and heads but leave the tails intact, then devein. Pat prawns dry with kitchen towels.
- Prepare tempura batter. Combine water, sake, ice cubes, flour and baking powder in a bowl and mix with a pair of chopsticks in a circular motion 5 times.
- Heat oil for deep-frying. When the oil reaches 180°C (350°F), dip prawns into batter and deep-fry until golden brown. Drain well. Immediately dip prawns into seasoning sauce and set aside.
- To make onigiri, scoop one-eighth of the rice into a bowl. Make a 4-cm (1½-in) indentation in the rice with your finger and add a prawn
- Wet your hands and spread a pinch of salt on your palms and fingers. Transfer the rice to your hands and gently press rice 2–3 times into a triangle. Make sure the rice covers the prawn but leave the tail sticking out. Wrap nori around rice ball. Repeat with the remaining ingredients.