James Peterson

Japanese-Style Crab Sauce

Preparation info
  • Yield:

    6

    Servings
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

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

Ingredients

dashi 2

Method

  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.