Zuwai Crab with Asparagus Foam and Tosazu Gelee

Name: Zuwai Crab with Asparagus Foam and Tosazu Gelee
Prep time: 45 minutes
Cook time: 30 minutes
Yield: 6 servings
Cuisine: Foodservice Recipes, Kitchen Cabinet
Ingredients: Bonito Dashi:; 1 liter water; 15 grams dried seaweed (kombu); 20 grams bonito flakes; Tosazu Gelee:; 75 grams bonito dashi; 40 grams Kikkoman® Rice Vinegar; 13 grams Kikkoman® Less Sodium Soy Sauce; 13 grams Kikkoman® Kotteri Mirin; 3 grams gelatin; Asparagus Foam:; Tool needed for making espuma: whipped cream dispenser; 150 grams fresh asparagus; 100 grams seaweed dashi; 50 grams heavy whipping cream; 3 grams foam magic; For plating:; 120 grams Zuwai crab meat; 60 grams pear, diced; 30 grams asparagus, cooked and diced; 30 milliliters olive oil; Salt and freshly ground pepper to taste

Image for Zuwai Crab with Asparagus Foam and Tosazu Gelee

Yield

6 servings

Prep Time

45 minutes

Cook Time

30 minutes

kikkoman products used:

Rice Vinegar Less Sodium Soy Sauce Kotteri Mirin®

About this recipe

Snow crab from Totori Prefecture is served with Tosazu Gelee as well as a Green Asparagus espuma or foam. This recipe is best eaten cold and with a spoon to enjoy all of the components together. It is an appetizer meant to be served as a refreshing start of the meal.

Recipe created in partnership with Chef Yuu Shimano and Chef de Cuisine Shuji Furukawa at Restaurant Yuu.

ingredients

Bonito Dashi:

1 liter water
15 grams dried seaweed (kombu)
20 grams bonito flakes

Tosazu Gelee:

75 grams bonito dashi
40 grams Kikkoman® Rice Vinegar
13 grams Kikkoman® Less Sodium Soy Sauce
13 grams Kikkoman® Kotteri Mirin
3 grams gelatin

Asparagus Foam:

Tool needed for making espuma: whipped cream dispenser
150 grams fresh asparagus
100 grams seaweed dashi
50 grams heavy whipping cream
3 grams foam magic

For plating:

120 grams Zuwai crab meat
60 grams pear, diced
30 grams asparagus, cooked and diced
30 milliliters olive oil
Salt and freshly ground pepper to taste

directions

For the Bonito Dashi, add dried seaweed to the cold water. Bring to a simmer, then remove the seaweed. Stir in the bonito flakes and cook for another 5 minutes; strain completely. Refrigerate until ready to use. Any leftovers may be used for other recipes as needed.
For the Tosazu Gelee, stir together Bonito Dashi, rice vinegar, soy sauce, and mirin in a small sauce pot. Bring to a boil over medium heat. Add gelatin and remove from heat; let cool to room temperature. Cover and refrigerate until firm, then cut into small pieces.
For the Asparagus Foam, peel the asparagus and blanch in boiling salted water for 3 to 5 minutes, depending on the thickness of the asparagus. Shock in an ice bath, then drain well. (Blanching will retain the best texture, flavor and color of the asparagus.)
Puree asparagus Bonito Dashi, heavy cream and foam magic in a blender. Strain the mixture through a fine colander or sieve to make a smooth puree; then transfer to a bowl and chill well.
For the Zuwai Crab, steam the whole crab over boiling water or at 212°F in a covered pot for around 20 minutes. Let cool completely, then remove crab meat from the shell.
Place crab, pear, diced asparagus and olive oil in a medium bowl. Mix well, but lightly to not break up the crab; season with salt and freshly pepper to taste.
Place in small bowls and top with cubes of Tosazu Gelee. Place chilled asparagus puree into an espuma bottle or a whipped cream dispenser and insert a N2O cream charger into the holder. Screw until you hear a hissing sound. Shake the container briskly about 10 times, then dispense a small amount of Asparagus Foam onto each serving. Serve immediately.

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