Set your steamer basket or baskets above boiling water, and have at hand the dishes you’re going to serve it in. Glasses work well so you can see everything, or use ceramic ramekins.
Divide the shiitake, corn kernels, white crab meat and the spring onion amongst eight heat-proof glasses or ramekins.
In a bowl, whisk together the brown crab meat, ginger,
Place in the steamer and cook for 12-15 minutes with the lid tightly on until cooked. To test if they’re cooked, poke a skewer or thin knife into the centre of two of them, it should come out clean, although a little moist. If it still looks like uncooked egg, then you’ll need to keep cooking until ready.
Carefully remove the steamer from the boiling water and leave for 5 minutes. Then give the dishes a wipe - be careful as they’ll be a little wet and possibly slippery. Spoon on the wasabi tobikko and eat straight away.
© 2010 Peter Gordon. All rights reserved.