Entree: Japan – Chugoku – 松葉ガニ ➤ Matsuba-gani (Seasonal Chugoku snow crab typically boiled and served simply to showcase its sweet, delicate meat)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

- 2 whole Matsuba crab, approx. 1 lb (450 g) each, live or very fresh
- 4 qts (3.8 L) water
- 1/4 cup (60 g) coarse sea salt
- 1/2 cup (120 ml) sake
- 1 sheet (4 x 4 in / 10 x 10 cm) kombu (kelp)
- Ice for an ice bath
- Lemon wedges for serving
- For sumiso (vinegar-miso dipping sauce):
  - 2 tbsp (40 g) white miso
  - 2 tbsp (30 ml) rice vinegar
  - 1 tsp (4 g) sugar
  - 1 tsp (5 ml) mirin

Instructions

1. Rinse the crabs under cold water, trim any debris, and tie the legs gently to keep shape while cooking.
2. In a large pot, combine the water, coarse sea salt, sake, and kombu. Bring to a gentle boil over high heat. Remove the kombu just before the water reaches a rolling boil.
3. Holding each crab by the back shell, lower headfirst into the boiling water. Return to a full boil, then reduce heat to maintain a gentle, rolling boil. Cook 8–10 minutes for crabs about 1 lb (450 g) each; increase time by 2–3 minutes per additional 1/2 lb.
4. Prepare an ice bath. When cooking time is complete, transfer crabs immediately to the ice bath to stop cooking and chill, about 5 minutes, if serving cold. If serving warm, rest crabs on a tray for 3–4 minutes.
5. Meanwhile, make the sumiso: whisk the white miso, rice vinegar, sugar, and mirin until smooth. Adjust sweetness or vinegar to taste.
6. Crack each crab, remove gills and intestines, and extract the sweet meat. Serve whole or pre-cracked with lemon wedges and sumiso for dipping.