King crab kamameshi
Item 1 of 1
- medium
- 4
- 1 hour 30 minutes
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.
First published in 2016
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Ingredients
Metric
Imperial
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
SAVE RECIPE
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
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
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