Japanese-Style Crab Sauce

Preparation info

  • Difficulty


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By James Peterson

Published 1991

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This very fluid sauce is best served around and under seafood rather than on top.


dashi 2 cups 500 ml
mirin 1 tbsp 15 ml
soy sauce 1 tbsp 15 ml
potato starch 2 tbsp 30 ml
water 2 tbsp 30 ml
shredded crabmeat, preferably snow or king crab 1 cup 250 g


  1. Bring the dashi to a simmer and add the mirin and soy sauce. Work the starch to a smooth paste with the water and whisk the mixture into the barely simmering dashi; simmer for just a second or two more.
  2. Whisk in the crabmeat and serve immediately over fish or shellfish such as scallops.