Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Ingredients:
- 3-4 pounds king crab legs
- 1/2 cup rice vinegar
- 1 1/2 T. mirin (Japanese sweet wine) or sugar
- 3 T. soy sauce
- 1/2 cup dashi or water
- 1/2 t. bonito flakes (optional)
- 2 inch piece of dried seaweed (optional)
- Juice of 1/2 lemon
Preparation:
Make the sauce. If you are using dashi, which is a broth that forms the base of Japanese cooking, you will want to put the konbo, or dried seaweed, in a cup or so of water and turn the heat on low. When the water approaches a boil, turn off the heat and add teh dried bonito pellets (they look like fish food). Stir well and set aside. Do not let this boil.
Pour 1/2 cup of dashi, or water if you aren't interested in making dashi, into a cup and add the other wet ingredients. Stir well and set aside.
Make the salad. Arrange the king crab legs in a large pot with a steamer insert. Pour enough water in the bottom of the pan to come up to the bottom of the steamer, but do not let the crabs sit in water. Turn the heat on high and steam vigorously for about 5 minutes.
Remember king crab legs have already been cooked, so you are just heating them up. Remove the legs and open the shells with scissors or kitchen shears.
Toss the crab and the sauce together and enjoy!