Crabmeat with Wasabi Mayonnaise

Crabmeat with Wasabi Mayonnaise one of traditional Japanese cooking art.

Ingredients :

1 tablespoonful sake
1 tablespoonful salt ( or to taste )
8 fresh Alaskan (snow) crab stick
ice water, for cooling
4 strips of daikon 4 inches by 1/2 inch ( 10cm by 12mm )
16 long chives, stemmed
1/4 punnet mustard cress

Wasabi mayonnaise :

50gram light mayonnaise
10gram wasabi


Method :

Boil a pot of water. Add sake and salt. Wrap the sticks of crabmeat with a cotton cloth, and tie so they don't break apart, then boil. When cloth floats to the surface, remove crab and put it in iced water. Unwrap the crab legs once they have chilled.

Mix wasabi and mayonnaise to a smooth consistency. Cut each crab stick in half. Tie 2 crab sticks together with 4 pieces chives. Put a tied crab stick to stand on cut end on each bowl, and top with wasabi mayonnaise, daikon strip and mustard cress.

Note : Lobster meat can be substituted for crabmeat

This traditional Japanese Cuisine ready to serve for 4


Check for my other Japanese Recipe :

• Ochazuke with Salmon Flakes

Ochazuke with Salmon Flakes

Ochazuke is a dish in which hot tea is poured over cooked white rice topped with some simple ingredients.

It's a really simple yet extremely tasty dish beloved by all Japanese, young and old. Ochazuke can be served as a light meal / snack at any time of day. And it's extremely easy to prepare.
All you need to do is put some simple ingredients on a bowl of hot white rice and pour a cup of tea over it.

Ingredients :

1/2 salmon steak
salt as needed
1 1/2 cupfuls hot water
1 1/2 teaspoonful sencha, bancha, or hojicha (green tea)
1 bowl warm cooked rice
2 - 3 trefoil (mitsuba), cut 1 1/2-inch (4-cm) lengths
1 tablespoonful croutons or any crunchy cereal
Japanese horseradish (wasabi), optional

Method :

Season the salmon with salt and leave for about 10 minutes. Boil or grill 5 - 6 minutes, till slightly brown. Remove the skin and bones, if any, and break up the flesh into flakes

Make the tea stock by adding hot water to the tea leaves.

Put the rice in a large bowl and sprinkle salmon flakes over the rice. Add the trefoil, croutons, and, if you wish, a dab of horseradish

Pour as much hot tea as you want onto the rice and eat immediately.

Note : Ochazuke tastes even better when accompanied by good-quality Japanese salted pickled vegetables or any Western-style pickles.
Cold ochazuke is recommended for summer. For this, use iced sencha, mizudashi-sencha, or any type of green tea that allready cooled down

Enjoy this sensasional Japanese Cuisine with your family It's delicious and always easy to make


Check for my other Japanese Recipe :

• Crabmeat with Wasabi Mayonnaise