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Crab and mitsuba salad recipe

Created by Kenji Ito

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Cuisine: Japanese
Serves 8

Kenji Ito uses king crab meat for this dish.

Ingredients

6 shiitake mushrooms, stems removed
2 tsp Japanese soy sauce
250g cooked crab meat, picked through for any shell
1 bunch mitsuba (Japanese wild chervil)*, roughly chopped
1 lime, zested, plus 4 limes, halved and hollowed out (optional), to serve

Cold soy bonito broth
125ml (½ cup) prepared dashi stock*
1 tbsp Japanese soy sauce
1 tbsp mirin
3cm-piece ginger, finely grated

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Preparation

To make broth, place all the ingredients in a saucepan, bring to the boil, then remove from heat and allow to cool.

Preheat a grill to high. Brush mushrooms with soy and grill for 2 minutes each side or until softened. Thickly slice into quarters, reserving 8 pieces to serve. Place remaining mushrooms in a bowl with crab meat, mitsuba, lime zest and broth, and stir to combine. Refrigerate until cold.

Spoon mixture into hollowed-out limes or shot glasses and top with reserved mushroom slices to serve.

*Mitsuba is available from selected Japanese supermarkets. Substitute 2 tbsp regular chervil.
*See dashi stock recipe (page 90) or dissolve ½ tsp dashi granules in 125ml water.

If you enjoyed this Crab and mitsuba salad recipe then browse more Japanese recipes, salad recipes, seafood recipes, healthy recipes and our most popular hainanese chicken rice recipe.

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