{"id":1621,"date":"2020-10-07T11:09:58","date_gmt":"2020-10-07T02:09:58","guid":{"rendered":"http:\/\/hulsgallerytokyo.com\/en\/?page_id=1621"},"modified":"2020-10-12T09:21:19","modified_gmt":"2020-10-12T00:21:19","slug":"2020autumnrecipe_02","status":"publish","type":"page","link":"https:\/\/hulsgallerytokyo.com\/en\/2020autumnrecipe_02\/","title":{"rendered":"Dining Recipe: Crab and pear vinegar dish"},"content":{"rendered":"

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Crab and pear vinegar dish<\/h3>\n<\/div>

Crabs are ingredients that can be used all year round, but boiled crabs remind us of the autumn leaves. This time, I combined the Japanese pears, which are seasonal autumn fruits, and crabs, to make an autumn-like vinegared dish with citrus fruits. Instead of Japanese pears, regular pears, persimmons, grapefruits, and other citrus fruits are also suitable, so please enjoy this recipe with your preferred choice. You can use your favorite citrus such as yuzu, sudachi, or lemon as the citrus juice that will be mixed with the vinegar. The balance of sourness and taste will change depending on the kind of citrus used. Therefore, it is recommended to taste while making. Mix several types of citrus fruits to make them more delicious.<\/p>\n

This time, I served the dish fully in a crystal-glazed container with a lid. This creates a fluttering image of the ginkgo leaves. Also, I used an underplate to add rhythm to the dish. This plate features the unique work of calligrapher Suito Nakatsuka which depicts the Chinese character “flower” in four stylized renditions titled spring, summer, autumn, and winter. For this dish, the “autumn” plate was used.<\/p>\n<\/div>

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Recipe<\/h3>\n<\/div>
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Ingredients (for 4 servings)<\/p>\n

\u30fbCrab\u30fb\u30fb\u30fb1
\n\u30fbJapanese pear\u30fb\u30fb\u30fb1\/4
\n\u3010Kagen-zu (mixture of vinegar and some other flavouring)\u3011
\n\u30fbDashi (Stock)\u30fb\u30fb\u30fb50cc
\n\u30fbLight colored soy sauce\u30fb\u30fb\u30fb1 Tablespoon
\n\u30fbRegular soy sauce\u30fb\u30fb\u30fb1 Teaspoon
\n\u30fbCitrus fruits juice such as yuzu, sudachi and lemon\u30fb\u30fb\u30fbModerate amount<\/p>\n

\u30fb Amaranth or Momiji leaves<\/p>\n<\/div>

1\/Boil water in a pot with salted water, submerge the crab completely with the shell facing down and boil them (Boiling time for 400g of crab is about 15 to 20 minutes). Once cooled, flake the flesh away from the shell and set aside.
\n2\/Mix all the ingredients for Kagen-zu except the citrus juice. Add the citrus juice last a little bit at a time while adjusting the taste.
\n3\/Peel the pear and cut them into bite-sized pieces. Then mix them with “1” in a mixing bowl, dress them with the Kagen-zu of “2”, and serve them in a bowl.<\/p>\n<\/div>