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Crab And Cucumber With Golden Dressing

Chef.Morimoto's picture
Ingredients
  Canned crab meat 6 Ounce (170 Gram)
  Cucumber 1 Small
  Rice vinegar 1 Tablespoon
For golden dressing
  Egg yolks 2
  Secondary bonito stock 4 Tablespoon
  Rice vinegar 2 Tablespoon
  Sugar 1 Tablespoon
  Cornstarch 3⁄4 Teaspoon
  Salt 2⁄3 Teaspoon
Directions

1. Peel and seed cucumber. Slice thinly crosswise. Soak for 10 minutes in 1 cup water containing scant 1/2 tsp salt.
2. Drain crab meat. Remove any shell or cartilage. Sprinkle lightly with rice vinegar and pinch sugar.
3. GOLDEN DRESSING: Combine dressing ingredients in a double boiler. Stir constantly over boiling water until mixture thickens. Remove from heat and continue stirring until mixture cools. When dressing approaches a mayonnaise-like consistency, set aside.
4. Drain cucumber. Wrap in cheesecloth and gently squeeze to remove excess moisture (or squeeze by hand). Lightly sprinkle with rice vinegar.
5. Mound cucumber in 4 small bowls. Arrange crab alongside cucumber. Spoon 1 Tbsp dressing over each serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Crab
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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