Sakuru Ponzu Dipping Sauce Recipes

IZAKAYA SAKURA DUNGENESS CRAB WITH PONZU DIP

Steps:

• Boil water in a large saucepan; add salt and sake. Use as much water as possible and keep the salt concentration at 3% so that it is similar to seawater.
• Clean the live Dungeness crab under running water by using a scrubbing brush or tawashi. Let the crab hold some wooden chopsticks, since it may pinch you otherwise.
• Put the crab in the boiling water. After the water returns to a boil, let it cook for 12 minutes. Do not overcook.
• Take out the crab and cool down under running water.
• Take off legs. Make a cut line on leg shells and place on serving plate.
• Remove the carapace from the body. You may stick your thumb into the hole between the body and the carapace at the back of the crab, then remove gently.
• Remove and discard the spongy, inedible gills from the side of the body and the black guts from the middle of the body.
• Fold the crab in half to crack the body into two parts. Use chopsticks or a crab fork and take off the white meat that forms in clusters divided by thin sections of shell.
• Place the meat in a small serving bowl. Serve with ponzu dipping sauce.

SAKURU PONZU DIPPING SAUCE

Steps:

• Place sake and mirin in a small saucepan; bring to a boil. Let boil for 30 seconds. Transfer to an airtight container along with yuzu juice, katsuobushi, soy sauce, and kombu. Cover and refrigerate for 3 weeks.
• Strain through a fine mesh sieve; discard solids. Return mixture to an airtight container and add cherry leaves. Cover and refrigerate for 1 week before using.

PONZU SAUCE FOR DIPPING

Steps:

• Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and store up to 3 months in a cool, dark place, or in the refrigerator.