Visit our other international cooking sites  
Home | Contact us
Welcome Cooking - Japan




8 crab claws, 450g daikon, 50g carrot, 12g ginger, 1 lemon, 1T salt.

(1) 1/2 tsp lemon juice, 1/2 tsp mirin, 1/2 tsp sake.
(2) 4T rice vinegar, 2T colorless soy sauce.


1. Blanch crab claws in boiling water for 6 minutes; Lift the claws up and immediately soak in iced water for 1 minute; Crack the shell with the back of knife and remove the shells; Marinate in seasoning (1) for 15 minutes.
2. Peel, rinse and mince ginger.
3. Peel, rinse and cut off both ends of a carrot; Julienne.
4. Peel, rinse and cut off both ends of daikon; Julienne; Soak in water with some salt for a few minutes; Lift the daikon up; Drain.
5. Add seasoning (2) and the ginger to a bowl; Mix well.
6. Rinse a lemon; Cut into wedges; Seed.
7. Arrange the crabmeat from the step 1 into serving bowls with the top of the carrot and daikon; Drizzle with the dressing from the step 5; Garnish with the lemon.