Noodles with a Rich Crab Sauce

Name: Noodles with a Rich Crab Sauce (Kani nyumen)
Yield: serves 4
Cuisine: Japan
Ingredients: 20 - 25 ml light soy sauce; 3 g salt; 200 ml crab soup (see below*); 400 ml ichiban dashi; 10 g kombu; 180 ml ichiban dashi; 2 L water; 1 g salt; 10 g mibuna (a Japanese salad leaf); 80 g upper white crabmeat (Pacific snow crab); 5 g kuzu powder dissolved in 10 ml water; 5 ml light soy sauce; Some kani miso (reproductive glands of the crab); Some yuzu (Japanese citron) peel, finely diced; 200 g of somen (thin wheat noodles), cooked; 1 whole crab leftovers

Kani nyumen

Preparation info

serves
4

Difficulty
Easy

Appears in

Dashi and Umami

By Heston Blumenthal , Pascal Barbot , Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

About

Ingredients

80 g upper white crabmeat (Pacific snow crab)
Some kani miso (reproductive glands of the crab)
200

Asia
Japan
Fish course
Pescatarian
Winter
Noodles

Method

Place all the ingredients in a pan and simmer for about one hour, skimming as required, then strain.

Pluck off the mibuna leaves, blanch, then cut into 1.5 cm long pieces then soak in <A>.
Add the dashi