King crab kamameshi

4
1 hour 30 minutes

Ingredients

Dashi

  • 1l mineral water
  • 12g of dried shiitake mushrooms
  • 10g of kombu

Kamameshi rice

  • 100g of king crab
  • 30g of snow crab
  • 360g of Japanese short grain rice, washed
  • 30ml of sake
  • 2g of salt
  • 10ml of light soy sauce

Kamameshi sauce

  • 5ml of soy sauce
  • 5ml of mirin
  • 1 dash of ginger juice
  • 1 pinch of corn starch

To serve

  • chopped chives
  • 20g of ikura, (salted salmon roe)
  • nori seaweed

Method

1
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
2
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)
3
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
4
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
5
Meanwhile, prepare the kamameshi sauce. Mix together the soy, mirin, dashi and corn starch in a small pan and place over a medium heat
6
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
7
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