- 1 crayfish
- 1 cup sake
- 1 cup water
- fresh wasabi root
- soy sauce, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Remove the crayfish meat from the shell and slice into bite-size pieces.
Add the sake to a bowl of ice, and top with water. Place the crayfish in a sieve, lower into the ice bath and stir. Leave for 15 minutes.
Remove the crayfish from the ice bath. Drain.
Serve with freshly grated wasabi and soy sauce.
• Grate the wasabi from the leaf end of the root to obtain better flavour.