about 350g/12oz fresh white crab meat, hand picked
FOR THE MAYONNAISE
2 egg yolks
1 level tsp wasabi paste
300ml/10fl oz rapeseed oil
FOR THE SALAD AND DRESSING
100g/4oz wakame (see tip, below)
1⁄2 large cucumber, peeled
FOR THE SUNOMONO DRESSING
8 tbsp dashi (see tip, below)
225ml/8fl oz boiling water
11⁄2 tsp Japanese rice vinegar
1 tsp sugar
1 tsp dark soy sauce
Divide the crab meat between 4 ramekins. Press down gently with the back of a spoon and chill.
Whisk the egg yolks with the wasabi paste. Gradually, and very, very slowly to ensure the mixture does not split, whisk in the rapeseed oil until you get a light mayonnaise.
Soak the wakame in hot water for about 10 mins or until reconstituted. Slice the cucumber lengthways in half and remove the seeds, then slice into half moons no more than 5mm thick. Drain the wakame and dry gently in a cloth or tea towel.
Mix the dashi with the boiling water until melted. Gently stir in the vinegar, sugar and soy sauce.
To serve, turn out the crab onto each plate. Mix a little of the sunomono dressing with the cucumber and wakame and spoon onto the plate next to the crab. The mayonnaise is served on the plate in its own small dish.
TIP For the authentic flavour of this dish you really do need the key ingredients. You could try substituting shredded dark green cabbage, steamed, for the wakame seaweed, and a light vegetable stock for the dashi. You will find all the Japanese ingredients you need at japancentre.com