Hideki Hiwatashi’s magnificent crab kamameshi recipe is packed with rice, king crab meat and sauce, topped with salmon roe for a vibrant garnish. Some forward planning is required for preparing the dashi, but for the most part this Japanese rice recipe is a simple one-pot preparation. The chef recommends serving the dish straight from the pan in the centre of the table.
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Begin by preparing the dashi stock. Place the water, mushrooms and kombu in a large pan and place over a gentle heat. Bring up to 65°C and, maintaining the temperature, leave to cook for 1 hour
10g of kombu
1l mineral water
12g of dried shiitake mushrooms
Once the dashi has finished cooking, strain carefully through a fine sieve and measure out 360ml for the kamameshi rice and 10ml for the kamameshi sauce (any leftover dashi can be reserved for future use)
For the kamameshi rice, pour the dashi into a large pan with a tightly fitting lid and add the rice, sake, soy sauce and salt. Stir to combine, then place over a medium heat and bring the mixture up to the boil
10ml of light soy sauce
360g of Japanese short grain rice, washed
30ml of sake
2g of salt
Add the crab meat, then cover the pan with the lid and reduce the heat to low. Allow to simmer for 20 minutes, until the rice has absorbed all of the liquid
30g of snow crab
100g of king crab
Meanwhile, prepare the kamameshi sauce. Mix together the soy, mirin, dashi and corn starch in a small pan and place over a medium heat
Stirring continuously, bring the mixture up to the boil then set aside and leave to cool. Once cool, add the ginger juice and mix again until fully incorporated
To serve, remove the lid from the kamameshi and stir through 30ml of the kamameshi sauce. Scatter over salmon roe, chopped chives and nori powder to garnish and serve immediately straight from the pot
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