Broad bean & crabmeat domburi

The sweetness of the broad beans and the white crabmeat are perfectly matched in this recipe.

Serves 2

⢠100g broad beans (shelled weight)

⢠75g white crabmeat

⢠4 tablespoons sake

⢠‘A teaspoon agar agar, diluted in 1 teaspoon water

⢠200g warm, cooked rice ( 31)

⢠1 teaspoon lemon or lime zest, finely grated

⢠salt and freshly ground white pepper

Start by cooking the broad beans for 2-3 minutes. Drain, rinse in cold water and then remove their outer skin (I am sorry, this is rather fiddly but the result is well worth the extra effort!).

Place the broad beans and crabmeat in a saucepan with the sake and bring to the boil over a medium heat. Season with salt and freshly ground white pepper to taste. Add the diluted agar agar to the sauce and let it come to the boil for a minute or two to thicken the cooking juice.

Put the rice into two warmed bowls, top with the broad bean mixture and garnish with the grated zest. Serve with chopsticks.


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