Zuwai Crab with Asparagus Foam and Tosazu Gelee - Kikkoman Food Services
Find the recipe for Zuwai Crab with Asparagus Foam and Tosazu Gelee - Kikkoman Food Services
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
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