This recipe, from the executive chef of Toronto’s Aka-Oni Izakaya, offers up a deliciously light meal of sweet crab and Japan’s best Hokkaido scallops steeped in Japanese madai broth.
Fillet the madai
Marinate Ikura with Japanese Sake, light-salted Shoya sauce, plum wine, salt, mirin for 8 hours.
- Add ginger slices to a hot pot, then pan-fry the fishbone and fish head together, muddle the bone and head to smaller pieces and keep pan-frying the ingredients until they are golden.
- Add hot water and kombu to the pot and boil for 30 mins.
- Reduce heat to medium-low, then season the broth with light-salted Shoya Sauce, deep in Bonito Flakes, Japanese Sake. Simmer for 2-3 mins.
- Filter all the ingredients and strain out the Final Broth.
- Blanch cabbage leaf to soften, then cut into desired size.
- Boil Alaskan King Crab Legs with lots of hot water and sea salt then pull out the crabmeat.
- Dice aushi-grade Hokkaido Scallop into chunks
- Wrap crab meat and scallop into the cabbage leaf to form a small package
- Steam the whole wrap for 3-5mins. (Don’t cook it through, the idea is to warm it up, not to cook it)
- Cut madai into 2-3 oz pieces, then add sea salt and grill.
- Place the warm wrap into a small bowl.
- Pour the hot fish broth into the bowl
- Place the Madai Shioyaki on top of the wrap
- Top with Ikura and scallion slices.