Brown Crab, Sesame Noodles & Ponzu
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Brown Crab, Sesame Noodles & Ponzu

If you're a regular SL reader, you'll know how much we love a noodle dish – even more so when it involved crab. Admittedly, not many people attempt to cook crab at home – especially when there are cooked and picked ones for sale. However, this recipe is more than worth the effort – just make sure you pick through the meat to ensure there are no little pieces of shell left.
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Serves
2
Total Time
30 Minutes
Ingredients
200g of soba noodles
1 tbsp of sesame oil, plus extra for coating the noodles
3 tbsp of sesame seeds, toasted
40g of unsalted butter
2 tbsp of soy sauce
100g of brown crabmeat
1 small handful of coriander, leaves picked
2 spring onions, finely sliced For the ponzu
2 tbsp of yuzu juice (or use a combination of lemon and lime)
4 tbsp of rice wine vinegar
4 tbsp of soy sauce
2 tbsp of sake
2 tbsp of mirin
2 tbsp of dashi
Method
Step 1

Cook the noodles according to packet instructions. Once cooked, rinse under cold water and drain thoroughly. Toss the sesame oil through the noodles.

Step 2

Mix together all of the ingredients for the ponzu, along with 4 tbsp of water and 2 tbsp of the sesame seeds.

Step 3

Add the butter, the 1 tbsp of sesame oil and the soy sauce to a large frying pan or wok and gently heat through. Once melted, add the brown crabmeat and mix thoroughly to break up all the crab. Take off the heat and toss through the noodles.

Step 4

To serve, pile the noodles up high in a bowl and pour some of the ponzu around the noodles until it just pools on the bottom. Top with the coriander, spring onions and remaining tbsp of sesame seeds.

Three: Acid, Texture, Contrast by Selin Kiazim (Quadrille, £25) Photography ©Chris Terry

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