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Madai Broth with King Crab and Hokkaido Scallop

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.


  • Short Grain Rice – 1 cup
  • Water – 150ml
  • Usukuchi Shoyu – 15ml
  • Sake – 15ml
  • Kombu – 1pc
  • Salt to adjust
  • Red Snapper – 80g
  • Minced Ginger – small amount
  • Shiso – 1 leaf
  • Sesame – small amount
  • Cabbage leaves


Fillet the madai

Ikura (topping)

  1. Marinate Ikura with Japanese Sake, light-salted Shoya sauce, plum wine, salt, mirin for 8 hours. 


  1. 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.
  2. Add hot water and kombu to the pot and boil for 30 mins.
  3. 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.
  4. Filter all the ingredients and strain out the Final Broth.


  1. Blanch cabbage leaf to soften, then cut into desired size.  
  2. Boil Alaskan King Crab Legs with lots of hot water and sea salt then pull out the  crabmeat.
  3. Dice aushi-grade Hokkaido Scallop into chunks
  4. Wrap crab meat and scallop into the cabbage leaf to form a small package
  5. Steam the whole wrap for 3-5mins. (Don’t cook it through, the idea is to warm it up, not to cook it)

Madai Shioyaki

  1. Cut madai into 2-3 oz pieces, then add sea salt and grill. 

To Finish

  1. Place the warm wrap into a small bowl. 
  2. Pour the hot fish broth into the bowl
  3. Place the Madai Shioyaki on top of the wrap
  4. Top with Ikura and scallion slices.