Lunch

Dashi Consommé with Seared King Crab, Toasted Soy Gelée & Autumn Vegetable Bouquet

Name: Dashi Consommé with Seared King Crab, Toasted Soy Gelée & Autumn Vegetable Bouquet
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 2 servings
Ingredients: 1.5 liters water; One 3-inch piece smoked kombu (kelp); 1 cup bonito flakes; 2 shiitake caps; 4 ounces king crab leg meat (about 1 leg); 2 tablespoons unsalted butter; 1 large matsutake mushroom (or cremini), halved; 1 small leek (white & light green), cut into 2-inch batons; 3 whole chestnuts (roasted & halved); 3 tablespoons soy sauce; 1 tablespoon mirin; 1 tablespoon honey; 1 tablespoon sesame oil; 0.5 teaspoon white soy sauce (shiro shoyu); Agar-agar (0.25 teaspoon, for gelée); Kosher salt & white pepper; 1 teaspoon toasted sesame seeds; 3 chives, cut into 1-inch pieces

A refined Korean-Japanese hybrid: burnished dashi consommé infused with smoked kombu, crowned with butter-seared king crab legs, finished with quivering soy gelée, charred autumn vegetables (matsutake, leek, chestnut), and a precisely placed toasted soy oil. Technically ambitious plating, layered umami, restaurant sophistication.

731calper serving 94gprotein 27gcarbs 20gfat 25min prep 55min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this