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4
Easy
By Richard Whittington and Martin Webb
Published 1995
This is one of the restaurant’s most popular and enduring first courses and a key to its success is the absolute freshness of the crabs. Bought-in dressed crab will never taste as good. The richness that is always part of even the simplest crab dish is balanced by the unusual salad, which is made from wakame – a Japanese seaweed. Dashi is stock made from bonito flakes (dried fish) and konbu seaweed can be bought in sachets. Mirin is sweet rice wine. All of these are obtainable from Japanese