Ingredients
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1/2
-
1
-
15
-
1/2
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
Izakaya Sakura Dungeness Crab With Ponzu Dip, This recipe is from a local Japanese restaurant Dungeness crab is in season from early winter to early summer The perfect match with a glass of sake!, This recipe is from a local Japanese restaurant Dungeness crab is in season from early winter to early summer The perfect match with a glass of sake!
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Steps
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1
Done
|
Boil Water in a Large Saucepan; Add Salt and Sake. Use as Much Water as Possible and Keep the Salt Concentration at 3% So That It Is Similar to Seawater. |
|
2
Done
|
Clean the Live Dungeness Crab Under Running Water by Using a Scrubbing Brush or Tawashi. Let the Crab Hold Some Wooden Chopsticks, Since It May Pinch You Otherwise. |
|
3
Done
|
Put the Crab in the Boiling Water. After the Water Returns to a Boil, Let It Cook For 12 Minutes. Do not Overcook. |
|
4
Done
|
Take Out the Crab and Cool Down Under Running Water. |
|
5
Done
|
Take Off Legs. Make a Cut Line on Leg Shells and Place on Serving Plate. |
|
6
Done
|
Remove the Carapace from the Body. You May Stick Your Thumb Into the Hole Between the Body and the Carapace at the Back of the Crab, Then Remove Gently. |
|
7
Done
|
Remove and Discard the Spongy, Inedible Gills from the Side of the Body and the Black Guts from the Middle of the Body. |
|
8
Done
|
Fold the Crab in Half to Crack the Body Into Two Parts. Use Chopsticks or a Crab Fork and Take Off the White Meat That Forms in Clusters Divided by Thin Sections of Shell. |
|
9
Done
|
Place the Meat in a Small Serving Bowl. Serve With Ponzu Dipping Sauce. |
