Crab Kamameshi Recipe - Great British Chefs
Hideki Hiwatashi’s magnificent crab kamameshi recipe is packed with rice, king crab meat and sauce, topped with salmon roe for a vibrant garnish.
Ingredients
- 1l mineral water
- 12g of dried shiitake mushrooms
- 10g of kombu
- 100g of king crab
- 30g of snow crab
- 360g of Japanese short grain rice, washed
- 30ml of sake
- 2g of salt
- 10ml of light soy sauce
- 5ml of soy sauce
- 5ml of mirin
- 1 dash of ginger juice
- 1 pinch of corn starch
- chopped chives
- 20g of ikura, (salted salmon roe)
- nori seaweed
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