King Crab
Koshihikari Rice, Nori Hollandaise, Pickled Kombu
Chef Jonathan Culbert of Manhatta | New York
Adapted by StarChefs | December 2024 | Photo: Will Blunt
INGREDIENTS
Pickled Kombu:
200 grams kombu
500 grams rice vinegar
50 grams granulated sugar
5 grams kosher salt
Koshihikari Rice:
750 grams Koshihikari Rice
70 grams unsalted butter
50 grams Yondu vegetable seasoning
Nori Hollandaise:
2 whole eggs
200 grams butter
100 grams heavy cream
15 grams red wine vinegar
5 grams lemon juice
4 grams nori powder, pulverized
4 grams gochugaru
2 grams granulated sugar
Kosher salt
King Crab:
King crab
To Assemble and Serve:
Yield: 1 serving
Butter
Yuzu juice
White soy sauce
METHOD
For the Pickled Kombu:
Place kombu in a nonreactive container and set aside. In a pot over medium-high flame, bring remaining ingredients and 350 grams water to a boil. Pour over kombu to fully submerge. Refrigerate 24 hours. The next day, dice kombu and reserve in pickling liquid.
For the Koshihikari Rice:
Place rice in a colander and rinse until water runs clear. Pass through a chinois until mostly dry. Transfer to a rice cooker with 800 grams water. Cook until desired consistency is achieved. Fluff, then fold in remaining ingredients. Keep warm.
For the Nori Hollandaise:
Heat the water bath of an immersion circulator to 154°F. In a vacuum bag, combine eggs, butter, and cream. Cook sous vide 30 minutes. Transfer mixture to a Vitamix Commercial blender and purée until fully emulsified. With the machine running on low, add all remaining ingredients. Season with salt. Transfer to an iSi canister with 1 charge. Place in a warm water bath to keep temperature at 120°F.
For the King Crab:
Heat combination to 350°F on full steam setting. Place crab on baking sheet and steam 18 minutes, or until desired doneness. Let cool over an ice bath. Once cool, using scissors, gently remove shell and meat, making sure to pull out all cartilage. Slice crab meat into four 20-gram pieces. Set aside.
To Assemble and Serve:
In a pan over medium-low heat, add sliced King Crab, butter, yuzu juice, and white soy sauce. Cook until warmed through. Place 80 grams Koshihikari Rice in the bottom of a serving bowl. Top with seasoned King Crab followed by desired amount Pickled Kombu. Finish with 1 dollop Nori Hollandaise.
