Redclaw Japanese-style

Tag : peeled carrot


Shinichi Maeda, chef of Sunshine Beach restaurant Wasabi, sharesone of his special Japanese recipes to help you finish any meal instyle.
Redclaw Zou Sui

Serves 4

Japanese Stock

Heads and shells from 8 redclaw (see below)
5cm x 5cm piece Konbu (kelp)
2 Shitake (re-hydrated in one litre of water over night)
1 litre reserved shitake water from soaking
1 cup sake
1 cup katsuo (dried bonito flakes)
½ cup carrot, roughly chopped
½ cup onion, roughly chopped
½ shallot stem, roughly chopped
¼ cup celery, roughly chopped
25gms ginger, roughly chopped
1 tsp shichimi (Japanese seven spice)
1 tsp black pepper corns
Zou Sui

8 redclaw (peeled