- 1 tablespoon sake
- 1 tablespoon salt
- 8 fresh Alaskan (snow) crab sticks
- ice water, for chilling
- 4 strips of daikon 4 inches by 1/2 inch (10cm by 12mm)
- 16 long chives, stemmed
- 1/4 punnet mustard cress
For wasabi mayonnaise:
- 1 3/4 oz (50g) light mayonnaise
- 1/3 oz (10g) wasabi
Bring a pot of water to a boil and add sake and salt. Wrap the sticks of crabmeat with a cotton cloth, and tie so they don't come apart, then boil. When cloth floats to the surface, remove crab and place in iced water. Unwrap the crab legs once they have cooled.
Mix wasabi and mayonnaise to a smooth consistency. Cut each crab stick in half. Tie 2 crab sticks together with 4 pieces chives. Place a tied crab stick to stand on cut end on each bowl, and top with wasabi mayonnaise, daikon strip and mustard cress.
Hint: Lobster meat can be substituted for crabmeat.
Reprinted with permission from the book:
Sashimi (The Essential Kitchen Series)
Periplus Editions (HK) Ltd.
Sashimi - fresh, delicate slivers of fish eaten raw - is the simplest of foods, but its subtle preparation and presentation raise sashimi to an art. Sashimi teaches you everything you need to know to create this addictive dish in your own kitchen from choosing the best and freshest piece of fish and preparing the right sauces to cutting techniques and knife honing.
ISBN 962 593 935 0
Hand-crafted from fragrant cedar wood by a traditional carpentry atelier in Akita Prefecture that has won the Good Design Award for its products. [US $52, €46]
This lacquerware set of hashioki (chopstick rests) includes square and oblong pieces in traditional black and red. It's the ideal set for a Japanese meal and goes well with sushi, sashimi and ramen.
In Japanese table etiquette, chopsticks should always be left on chopstick rests between bites.
In recent years, hashioki have become available in a huge range of shapes, colors and sizes. We've scoured the kitchenware shops of Kappabashi to come up with our own unique sets for discerning customers. [US$15, €13.20]