Japanese｜Seafood｜Spring｜Vegetables｜蟹と菜の花の土佐酢和え
Crab and Canola Flowers Tossed in Tosazu Dressing
Culinary Art Kitchen - February 2025
Ingredients
| Boiled Crab | Appropriate amount - Flake the crab meat of your choice |
| Canola Flowers | 120g - Trim the base and use the tender leaves and buds |
| Grated Ginger | As needed - Alternatively, drizzle with ginger juice |
Tosa Vinegar & Seasoning
| Dashi (Japanese stock) | 60ml |
| Rice Vinegar | 20ml |
| Mirin (Sweet Rice Wine) | 20ml |
| Light Soy Sauce | 20ml |
| Sugar | 4g |
| Katsuobushi (Bonito Flakes) | 3g |
Instructions
- ＜Prepare the Tosa Vinegar＞ Heat the dashi, rice vinegar, mirin, light soy sauce, and sugar in a pot.
Once it begins to boil, add the bonito flakes and remove from heat.
Strain through a paper filter and let it cool. - Boil plenty of water with salt and blanch the canola flowers until vibrant in color.
Cool in ice water, squeeze out excess water, and lightly season with a small amount of Tosa vinegar.
Squeeze again to remove excess moisture. - Arrange the canola flowers and flaked crab meat on a plate.
Generously pour Tosa vinegar over the ingredients.
Garnish with grated ginger or drizzle with ginger juice.