A collaboration with Pride Fish 🐟
This time we're using Nikaho Snow Crab from Akita Prefecture.
This crab is grown in the cold winter waters of the Sea of Japan and is packed with meat, making it into a luxurious crab ball.
This is packed with tips from Chef George, so if you follow this and make it, you'll be able to make the ultimate crab ball "Fuyohai"!
Accompany it with Hakutsuru Blanc 🍶
◆PRIDE FISH "Nikaho Honzuwai"
https://www.pride-fish.jp/JPF/pref/detail.php?pk=1576637510
◆Paired with alcohol "Hakutsuru Blanc"
https://www.e-hakutsuru.com/products/7266?utm_source=official_item&utm_medium=shoplink
[Nikaho Honzuwai Fuyohai/Recipe]
◆Ingredients (2 servings)
60g shredded snow crab
2 eggs
2 shiitake mushrooms
1/2 green onion
One piece of ginger
5cc sesame oil
A little salt and pepper
30cc sake
Sauce
15g ketchup
15g sake
15g sugar
15g vinegar
1.5g salt
Soy sauce 15g
200cc chicken bouillon
Potato starch dissolved in water
◆How to make
1. Break up the boiled snow crab. Set aside the miso as well.
2. Slice the shiitake mushrooms and green onions, and shred the ginger.
3. Lightly saute 2. in a frying pan with oil.
4. Beat the eggs and add 1. and 2. Lightly add salt, pepper, sake, and sesame oil, and mix.
5. Add oil to a frying pan, fry 4 until soft and fluffy, and serve on a plate.
6. For the sauce, mix the ingredients together and thicken with potato starch.
7. Plate and serve.
#Hakutsuru #FishDay #FishCookingClub