DEEP-FRIED WATARI CRAB

Watari Crab is different from in the season of the male and the female.
It is from July to November in the male season. And the female season is A end of May to December. This time, introduce the deep fried Watari Crab.

Ingredients

• Watari Crab
• Starch
• Momijioroshi
• Grated Japanese Radish
• Scatter Finely Chopped Green Onion
• Dried Slice Bonito

Seasoning

• Japanese Soup Stock
• Light color soy source
• Sweet sake
• Rapeseed Oil

How To Make

1. Choose the Watari Crab which molting the skin.
2. Cut a Watari Crab’s long at first.
3. Take off the shell of the Watari Crab’s belly.
4. Take off a shell and the body.
5. Remove the gills of the body.
6. Cut the carapace and the body to half of the length.
7. Next, cut it to half of the side, and divide it into for.
8. Cover the starch to ⑦, and deep fried it with the oil.
9. Make a grated Japanese radish, take off the water, and mix with the Japanese red pepper.
10. Chop the leek finely.
11. Make a IRIDASHI.
12. Mix ⑨,⑩ with ⑪.

Momiji Oroshi

Make the grated radish, and squeeze the water, and mix Japanese red pepper.

WHAT DOES IRIDASHI MEAN

The IRIDASHI is a suitable for garnished sauce such as the deep-fried fish.
As the IRIDASHI uses the light color soy sauce. When doing deep- fried fish and prawns, IRIDASHI does not damage the original taste of the material.

1. Mix 6 cups of soup stocks, 1 cup of sweet sake 1 cup of light color pale soy sauce and cook together.
2. Insert dried sliced bonito, and warm.

WHAT IS SASHIGATUO (INSERT SRIED SLICE BONITO)

Mix seasoning and cook once, by doing a SASHIGATUO into the seasoned soup, the taste will be even better. And It is often used to make soups such as TEMPURA – DASHI, IREDASHI etc.

How to make SASHIKATUO (INSERT BONITO)

1. When seasoned soup stock boiled, put a dry sliced bonito into the pot.
2. Lower the heat once, cook it over a low heat, and stop the heat, wait until a dry sliced bonito sinks.
3. A dry sliced Bonito sinks, filter it through a lead and warm.