Hairy Crab with Ja­panese Rice Vine­gar Jelly and Uni

Pair hairy crab and uni with re­fresh­ing Ja­panese rice vine­gar jelly for a grown-up ver­sion of the child­hood favourite. Recipe by Ryan Lee, ex­ec­u­tive chef at Inakaya.

Crave - - GUIDE -

Serves 4


500g Hokkaido hairy crab 50g uni

Rice vine­gar jelly

30ml Ja­panese rice vine­gar 0.5g sheet gelatin


½ pod of okra, thinly sliced

Prep & cook time

30 min­utes; 45 min­utes

1 Make the rice vine­gar jelly

Soak the gelatin sheet in water for 30 min­utes un­til soft­ened. Place the rice vine­gar and soft­ened gelatin into a pan over low heat and bring to the boil, stir­ring con­stantly un­til the gelatin dis­solves com­pletely and the mix­ture has a thick, jelly con­sis­tency. Let the mix­ture cool in the re­frig­er­a­tor un­til set.

2 Pre­pare the crab

Clean the crab thor­oughly be­fore turn­ing it over to pre­serve its nat­u­ral juices and steam for 25 to 30 min­utes. Let it cool. Care­fully take out the crab­meat, sep­a­rat­ing it from the crab roe. Set aside.

3 As­sem­ble

Us­ing a spoon, place the jelly in a bowl and ar­range the re­served crab­meat over it. Top with crab roe and uni.

4 Gar­nish and serve

Gar­nish with sliced okra and serve.

Newspapers in English

Newspapers from Hong Kong

© PressReader. All rights reserved.