Name: Japanese-Style Crab Sauce
Ingredients: mirin; dashi; king crab; potato starch; soy sauce; crabmeat; water; snow

Japanese-Style Crab Sauce

Preparation info

Published 1991

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

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.
Whisk in the crabmeat and serve immediately over fish or shellfish such as scallops.