Ingredients
Dashi Stock15g kombu (kelp) in a jug with 1L water (pre soaked over two days in refrigerator)
20g dried bonito flakes
Crab Mousse 200g raw spanner crab meat
20g egg white
30g pouring cream
1/2 teaspoon chives, finely chopped
1/2 teaspoon tarragon, finely chopped
Pinch fine salt
Pinch white pepper
Pinch cayenne pepper
250g cooked spanner crab meat, from the body
Grapeseed oil, for greasing
Sauce 2 tablespoons cornflour
¼ cup water
200ml dashi stock
50ml chicken stock
160g silken tofu (bean curd)
2-3 teaspoons light soy sauce
2 teaspoons mirin
1 tablespoon white sesame seed oil
4 water chestnuts, cut into very fine dice (brunoised)
2 pinches fine salt, to taste
Pinch white pepper, to taste
¼ teaspoon finely grated fresh ginger
To Serve 20-30 pieces Wakame seaweed
6-9 pieces cooked spanner crab leg meat
3 x 6cm pieces green spring onion, julienned and soaked in cold water for 5 minutes
2 chives, cut into 2.5cm lengths (batons)
1 x 6cm piece white leek, julienned
6 teaspoons Tonburi (Mountain caviar)
3 Chinese semi dried olives, finely chopped
6 teaspoons junsai (pasteurised water lily in natural jelly)
Pinch dried julienne chilli
3-5 pieces Aka Ogo seaweed, to garnish
2-3 teaspoons extra virgin olive oil
Freshly ground black pepper
Method
20g dried bonito flakes
Crab Mousse 200g raw spanner crab meat
20g egg white
30g pouring cream
1/2 teaspoon chives, finely chopped
1/2 teaspoon tarragon, finely chopped
Pinch fine salt
Pinch white pepper
Pinch cayenne pepper
250g cooked spanner crab meat, from the body
Grapeseed oil, for greasing
Sauce 2 tablespoons cornflour
¼ cup water
200ml dashi stock
50ml chicken stock
160g silken tofu (bean curd)
2-3 teaspoons light soy sauce
2 teaspoons mirin
1 tablespoon white sesame seed oil
4 water chestnuts, cut into very fine dice (brunoised)
2 pinches fine salt, to taste
Pinch white pepper, to taste
¼ teaspoon finely grated fresh ginger
To Serve 20-30 pieces Wakame seaweed
6-9 pieces cooked spanner crab leg meat
3 x 6cm pieces green spring onion, julienned and soaked in cold water for 5 minutes
2 chives, cut into 2.5cm lengths (batons)
1 x 6cm piece white leek, julienned
6 teaspoons Tonburi (Mountain caviar)
3 Chinese semi dried olives, finely chopped
6 teaspoons junsai (pasteurised water lily in natural jelly)
Pinch dried julienne chilli
3-5 pieces Aka Ogo seaweed, to garnish
2-3 teaspoons extra virgin olive oil
Freshly ground black pepper
Method
1. For dashi, strain kelp water through a sieve into a large saucepan and bring liquid almost to the boil, until it reaches 92°C. Remove from heat.
2. Add dried bonito into the kelp water and allow to sink into liquid. Leave to steep for two minutes.
3. Strain through an oil filter-lined conical strainer into a clean saucepan but do not squeeze out liquid this must drain naturally. Using a dessert spoon skim off any scum that may be on surface.
4. For crab mousse, place crab meat and egg white into the chopper attachment of a stick blender and puree into a fine paste.
5. Spoon into a bowl, stir in cream, herbs and season with salt, white pepper and cayenne pepper. Place bowl inside a bowl of ice to chill, stirring occasionally for ten minutes until thickened.
6. Grease 4x6cm ring moulds with grapeseed oil and place on a lightly greased round plate.
7. Place the cooked crab body meat into a medium bowl. Add half the crab mousse, mix together and taste. Spoon among ring moulds to fill, a little at a time, to avoid air pockets. Cover complete plate with plastic wrap.
8. For sauce, combine cornflour and water in a small bowl. Set aside.
9. Place dashi, chicken stock, tofu, soy, mirin, sesame oil and water chestnuts into a medium saucepan over medium heat and stir, breaking up tofu with spoon into small pieces.
10. Add 1-2 tablespoons of cornflour mixture and cook until a light, consistent texture is achieved. If sauce becomes too thick, add more dashi and season to taste. Stir in fresh ginger.
11. To steam mousse, bring saucepan with steamer insert of water to the simmer 90°C. Carefully lift lid on steamer to release steam, then place plate in steamer and steam at 90°C for 8-10 minutes or until mousse is soft and springing when pressed on top. Cover and stand for five minutes.
12. To serve, place some wakame on base of serving plates. Remove plastic wrap from mousse plate and, using a small cranked spatula, run the flat edge around ring moulds a little at the top and base, gently press mousse onto serving plates.
13. Spoon over some of the sauce and top each mousse with 2-3 pieces of crab leg meat.
14. Spoon some junsai and chopped olives around mousse. Place some Aka ogo around mousse.
15. Combine spring onion, chive batons, leek and mountain caviar in a small bowl and place a little of this mixture on top. Add dried chilli to top of leek mixture.
16. Drizzle with extra virgin olive oil and freshly ground black pepper.
2. Add dried bonito into the kelp water and allow to sink into liquid. Leave to steep for two minutes.
3. Strain through an oil filter-lined conical strainer into a clean saucepan but do not squeeze out liquid this must drain naturally. Using a dessert spoon skim off any scum that may be on surface.
4. For crab mousse, place crab meat and egg white into the chopper attachment of a stick blender and puree into a fine paste.
5. Spoon into a bowl, stir in cream, herbs and season with salt, white pepper and cayenne pepper. Place bowl inside a bowl of ice to chill, stirring occasionally for ten minutes until thickened.
6. Grease 4x6cm ring moulds with grapeseed oil and place on a lightly greased round plate.
7. Place the cooked crab body meat into a medium bowl. Add half the crab mousse, mix together and taste. Spoon among ring moulds to fill, a little at a time, to avoid air pockets. Cover complete plate with plastic wrap.
8. For sauce, combine cornflour and water in a small bowl. Set aside.
9. Place dashi, chicken stock, tofu, soy, mirin, sesame oil and water chestnuts into a medium saucepan over medium heat and stir, breaking up tofu with spoon into small pieces.
10. Add 1-2 tablespoons of cornflour mixture and cook until a light, consistent texture is achieved. If sauce becomes too thick, add more dashi and season to taste. Stir in fresh ginger.
11. To steam mousse, bring saucepan with steamer insert of water to the simmer 90°C. Carefully lift lid on steamer to release steam, then place plate in steamer and steam at 90°C for 8-10 minutes or until mousse is soft and springing when pressed on top. Cover and stand for five minutes.
12. To serve, place some wakame on base of serving plates. Remove plastic wrap from mousse plate and, using a small cranked spatula, run the flat edge around ring moulds a little at the top and base, gently press mousse onto serving plates.
13. Spoon over some of the sauce and top each mousse with 2-3 pieces of crab leg meat.
14. Spoon some junsai and chopped olives around mousse. Place some Aka ogo around mousse.
15. Combine spring onion, chive batons, leek and mountain caviar in a small bowl and place a little of this mixture on top. Add dried chilli to top of leek mixture.
16. Drizzle with extra virgin olive oil and freshly ground black pepper.
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