Tamaki gold & dungeness crab donabe
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STARTER4 PERS.
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timing3H30
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preparation time1H
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Cooking time2H30
INGREDIENTS
CRAB RICE
125ml Tamaki Gold rice
1 small Dungeness crab
1 shallot
75g silky tofu
3 stalks green onion
2 dry Shiitakes, braised in soya
15ml butter
100g Maitake mushrooms
1 lemon
1 lime
2 oranges
Oil, Kosher salt, pepper
SAKE DIPPING SAUCE
12ml Nigori unfiltered sake
½ clove crushed garlic
30ml hot water
6g sugar
25g tamari
1g arima sansho (optional)
GARNISH
Puffed rice (50g cooked jasmine rice, 50g cooked wild rice)
Sorels
Enoki mushrooms
Micro-coriander
Centaurea flower
RECIPE DEVELOPMENT
1 — DUNGENESS CRAB
In a medium to big pot, add 6L of water with 3 tsp of Kosher salt. Cut and squeeze the juice of the lemon, lime and oranges – add it to the salted water. Bring the water to a boil and add the Dungeness crab. Cover and cook for 11 minutes. Remove the crab, set aside on a tray. Remove 215ml of the cooking liquid from the pot and reserve it to cook the rice. Let the crab cool for a couple of minutes, then crack crab open and pick all the meat out.
2 — DONABE
Cut shallots in a fine brunoise. Cut tofu into medium-sized cubes. Thoroughly wash the Tamaki Gold rice. Have 215ml of reserved cooking liquid (from cooking the crab) on hand. In your small donabe, lightly cook the shallots in butter over medium heat. Add the washed rice and cook for about 3 minutes, stirring constantly. Add the 215ml of cooking liquid and bring it to a boil. Cover, and on medium heat, cook for about 8 minutes. Remove the lid and add the tofu, braised Shiitakes, and the crab meat. Give it a gentle stir and cover again. Cook for another 2 minutes. Turn off the heat and let it sit for 5 minutes. Meanwhile, grill the Maitake mushrooms and green onions with oil, salt and pepper.
SAKE DIPPING SAUCE
Dissolve the sugar in the hot water and mix all ingredients together.
PUFFED RICE GARNISH
Take the cooked jasmine and wild rice and put it in a dehydrator set at 65°C (150°F) for 12 hours. Flash fry the rice for a second in a large pot or deep fryer set at 205°C (400°F), and season with salt.
SERVING INSTRUCTIONS
Plate, garnish and serve with dipping sauce on the side.
