- 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 .
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