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Chef Saito continues to teach us about traditional Japanese kaiseki set course meals. The seventh course is rice with konomono. Learn to cook a luxury rice dish in a donabe earthenware pot.
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(1) Crab and Mitsuba Herb Rice
Ingredients (Serves 2)
- 300 g boiled king crab meat and shell
- 20 g ginger
- 40 g mitsuba (herb)
- 300 g rice
- 600 ml dashi (kombu kelp and katsuobushi)
- 1 tbsp sake
- 2 tbsp mirin
- 1 1/2 tbsp usukuchi soy sauce
Directions
1. Grill the shell until charred. Add the shells to the dashi. Bring to a boil and simmer for a few minutes. Strain.
2. Rinse the rice. Chop the mitsuba and ginger.
3. Cook the rice in a pot (preferably a donabe) with the crab shell flavored dashi, mirin, usukuchi soy sauce and the ginger. Cook in the pot with the lid on for 10 minutes over high heat. Then reduce the heat to low and simmer for 10 minutes more. Turn off the heat and let it steam using residual heat for 8 minutes.
4. Open the lid and place the crab-meat inside and sprinkle with sake. Cover again, and briefly again cook over medium heat.
5. Serve with mitsuba.
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(2) Crab and Mitsuba Herb Rice
Ingredients (Serves 2)
- 100 g takuan (yellow pickled daikon radish)
- 2 tbsp sake
- 1 tbsp toasted sesame seeds
- 80 g kombu kelp
- 1 tbsp sesame oil
- 6 g katsuobushi
- 2 tbsp sake
- 2 tsp mirin
- 1 1/2 tbsp soy sauce
Directions
1. Cut the takuan into thin strips.
2. Boil the sake and burn off the alcohol. (This technique is called "Nikirizake.")
3. Mix the takuan and sake, sprinkle with sesame seeds. It is done.
4. Use the kombu remnants from making the dashi, used to cook the crab rice. Cut the kombu remnants into thin strips.
5. Heat sesame oil in a pan and stir-fry the kombu. Add sake, mirin and soy sauce and stir-fry until there is no liquid remaining. Add katsuobushi for some extra umami flavor. Then serve.
6. Eat with freshly cooked rice.
