This professional technique
Seko Crab Tempura and Grilled Sweet Potato Tempura
COOKING INGREDIENTS
This professional technique
FREE
Ingredients
- Quantities
Seiko crab
1 whole
Diluted soy sauce
a pinch
Sweet potato
30 g
How to make Seko Crab Tempura and Grilled Sweet Potato Tempura
How to make Seko Crab Tempura and Grilled Sweet Potato Tempura
1. Put the female snow crab (seiko-gani) into the pot starting from cold water, and take it out 7 minutes after it comes to a boil.
2. Take out the internal roe (uchiko), external roe (sotoko), tomalley (miso), and meat, and put them back inside the shell.
3. When frying, gently lower it into the oil so the stuffed crab meat faces up, and flip it once in the oil.
4. Pour diluted soy sauce (warijoyu) over the top and serve.
5. Slow-bake the sweet potato in the oven, and once it's baked, peel it and deep-fry it.
Want to check the seasoning blend before you cook?
COMMENT
Seko crab, also called kobako crab, is the female of the snow crab, prized for the external egg mass on its belly and the internal roe in its ovaries. These are packed into the shell together with the meat, and it's best to pack them in firmly. When frying, the crab is lowered gently into the oil with the meat facing up, because the side facing up while frying is also the side that faces up when it is plated.