Make a Reservation
Make a Reservation:
Enter Promo
I'm Done [x]

Destination Community

Subscribe to RSS Feed

Curry Spiced Tempura Asparagus Roll

Vail Cascade ~


I love curry and wanted to make this asparagus roll play into our new hand crafted beer concept in Atwater. That is why I used an IPA beer in the tempura batter and curry in the rice, a classic pairing combined with traditional Japanese sushi technique.

Recipe Ingredients:  

  • 8 medium green asparagus
  • 1 cup mayonnaise
  • 4 cups short grain sushi rice (Tamanishiki rice if you can get it)
  • 3 Tbl Madras curry powder
  • 1 red bell pepper (cut into match sticks)
  • ¼ cup bonito flake
  • 1 pack Sushi Nori
  •  1 cup natural pickled ginger root
  • ¾ cup rice wine vinegar
  • ½ cup sugar
  • 1 3*3 inch piece of dried Kelp
  • 1 Tbl salt for sushi rice dressing
  • ¾ cup peeled and roasted marcona almonds
  • ¼ cup wasabi paste (real wasabi if you can get it)
  • 2 cups Tempura batter mix
  • 1 IPA Beer, bitter is better!

Method:
Sushi Rice:

  1. Use a rice cooker if you can. A medium grain rice will take a little more water than a short grain rice typically. Ratio for rice to water can vary to some degree.  I like to use about 15% to 20 % more water then rice.   
  2. Rinse the rice until it is no longer milky.  Place in rice cooker, cover with just over 4.6 cups water, 2 Tbl curry powder cook.  It will take about 25 minutes from start to finish. (Tip: Don’t assume the rice is ready just because the cooker tells you so. Always check the rice before taking it out of the cooker. I like to let it set in the cooker for about five minutes after the cycle is done). 
  3. Flip the rice over and out of the cooker. If the rice on the bottom has browned at all, scrape it off.  Spread out the rice in a hangiri or wide bottom flat container. Fan it while moving it around breaking up the clumps. 
  4. After a minute or two pour the dressing over the rice and stir well, continuing to break up all the clumps. When the rice has reached about room temperature, bring it back together and cover with a moist cloth. Set aside until ready to roll.

Rice Dressing:

  1. Pour off some of the juice from the pickled ginger into a cup, try to get a ¼ cup.
  2. Top off with rice wine vinegar to yield 2 cup total.  
  3. In a sauce pot pour the vinegar in and add the sugar. Bring to a boil, turn off heat, add the kelp, stir and let cool.

Asparagus:

  1. Dip in tempura and flash fry at 350 degrees for about 25 seconds or until golden brown and crisp.

Mayonnaise:

  1. Mix in 1 Tbl curry powder and set aside

Marcona almond butter:

  1. Put almonds in a food processor and blend until smooth adding a few drops of the ginger juice form the pickled ginger. Put into a piping bag for easy assembly.  

Tempura IPA beer batter:

  1. Wisk two cups of batter with one beer.  Use a splash of soda water if the batter is a little too thick.

Good luck with your roll!

 

From the Chef:
I love curry and wanted to make this asparagus roll play into our new hand crafted beer concept in Atwater. That is why I used an IPA beer in the tempura batter and curry in the rice, a classic pairing combined with traditional Japanese sushi technique.


CHEF BIO:
JAY SPICKELMIER
CHEF, ATWATER RESTAURANT
Born in Summit, New Jersey, Jay moved to Colorado in 1983. He began learning the trade and honing his culinary skills at the early age of 14 and has worked in the Denver and Vail Valley areas for most of his culinary career. Jay first joined the Vail Cascade Resort 10 years ago and after working in many fine-dining restaurants, he returned “home” to the Cascade in May 2011. In current his role as Chef at Atwater on Gore Creek, Jay has become an integral part of the culinary operations of the resort.  
While working at a Japanese Restaurant, Jay developed a fondness for Asian-inspired cuisine, and this remains a significant influence in his culinary creations. His experience and the skills he’s garnered while working at fine-dining restaurants over the past 18 years are his most trusted tools. Jay’s philosophy is “cook with your heart!”

Back to Blog

To post a comment, type your comment and select Post Comment at the bottom of the form;
after being approved your comment will appear directly underneath the post you replied to.




Find your destination.

It appears you are using an older web browser! While using our site, you may encounter some trouble along the way. For PC users, we recommend upgrading to the latest version of Internet Explorer or Firefox. For Mac users, we recommend the latest version of Safari or Firefox.