Fusion food
California Rolling—There’s a new restaurant in town, and owner Mike Lee describes it as Japanese-California fusion. Oki Doki opened about three months ago, and Lee’s homemade sauces and lunch specials make it a busy stop at lunchtime in Ladner (5571 Ladner Trunk Rd.). Lee recently returned to Ladner after living in California for five years because he wanted to settle down in a quiet community with his wife and two daughters and start a family business. Here he shares how he vamps up an every day California roll with scallops, baby lobster and a special sauce—although he’s keeping what makes the sauce so special a secret for now.
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There’s a new restaurant in town, and owner Mike Lee describes it as Japanese-California fusion. Oki Doki opened about three months ago, and Lee’s homemade sauces and lunch specials make it a busy stop at lunchtime in Ladner (5571 Ladner Trunk Rd.). Lee recently returned to Ladner after living in California for five years because he wanted to settle down in a quiet community with his wife and two daughters and start a family business. Here he shares how he vamps up an every day California roll with scallops, baby lobster and a special sauce—although he’s keeping what makes the sauce so special a secret for now.
BABY LOBSTER AND SCALLOP BAKE
INGREDIENTS
1 California maki (roll)
¼ cup scallops
¼ cup baby lobster
Mike Lee’s special sauce
carrots
tobiko (fish roe)
DIRECTIONS
Chop scallops and lobster into small bite sized pieces.
Add special sauce.
Place lobster, scallops and sauce in foil and bake at 300 degrees for five to eight minutes.
Set California maki on white plate.
Pour scallop and lobster mixture over top.
Garnish with shredded carrots and tobiko.
Serve hot.
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