- 25ml Kikkoman soy
- 50g Dried shitake
- 1 sheet of kombu
- 300ml water
- 1 leaf of gelatine
- 200g fresh white crab meat
- 10g chives
- Salt and pepper
- 4 chicken skins
- Micro herb , preferably lemon verbena
Kikkoman soy and shitake dashi , Brixham crab and roast chicken skin
Kikkoman soy and shitake dashi , Brixham crab and roast chicken skin
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Kikkoman soy and shitake dashi , Brixham crab and roast chicken skin recipe a try? The prestigious catering competition will see finalists invited to the Restaurant Show on Monday 3rd October to take part in a cook-off in front of a panel of distinguished judges and members of the public. Each finalist is required to devise two courses using Kikkoman Naturally Brewed Soy Sauce as an integral ingredient. In the cook-off, finalists will have 90 minutes to recreate their dishes which must use meat or fish in either course.Follow this link, www.kikkoman.co.uk/masters2016, to enter the Kikkoman Masters 2016.
Ingredients
Method
Pour over the shitakes and kombu hot but not boiling water , add the Kikkoman soy , cover the bowl with cling film and allow to infuse for 1 hour in a warm place.
Pick through the crab ensuring no shell , add chopped chives and salt and pepper and possibly a squeeze of lemon juice.
Lay out the chicken skins on a silpat mat and cover with greaseproof paper, place another tray on top and a weight , bake at 180c for approx. 20minutes or until golden brown and crispy, remove drain, and allow to cool then season.
Take half of the dashi stock and bring to a gentle simmer , add the gelatine leaf and allow to dissolve remove from the heat and add remaining stock, stir and pass into serving bowl , place in fridge to allow to set.
Once set , gently place a good spoon of the crab in the centre , break the chicken skin onto the top and garnish with the herbs , serve cold .
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
