Spicy Miso Crayfish Tacos with Toasted Sesame Slaw

Preparation info
  • Makes —


    • Difficulty


    • Ready in

      30 min

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook

By Nic Watt

Published 2016

  • About

I served a version of this at Nobu in London. Owner Nobu Matsuhisa has been a great inspiration to me over my culinary career.


  • 200 ml (7 fl oz) rice bran oil
  • 6 gyoza wrappers


Heat the oil to about 180°C (350°C).

Shallow-fry the wrappers, one at a time, until they begin to crisp up and stop bubbling. Remove from the oil and drain. While they are still warm, carefully fold them into a cup shape over a wooden spoon and allow to cool. You must work with the wrappers while they are warm, as when they cool they become hard.

To make the slaw, mix the cabbag