AT A GLANCE
"A delicate dish, served cold," says McConnell. "For best results, cook the crab fresh on the day."
|01||Warm soy milk to 70C in a saucepan over low heat. Add the bonito flakes and a pinch of white pepper and set aside to infuse (10 minutes). Whisk the egg and yolk with the soy sauce in a bowl to combine. Strain the soy milk into the egg mixture and whisk to combine. Season with salt to taste. Pour into 4 x 150ml bowls or 1 x 600ml ramekin to a depth of no more than 2cm.|
|02||Cook custards in a steamer over medium heat, checking every 2 minutes, until just set to ensure the custard has a silken texture (5-10 minutes). Remove and refrigerate to cool (2-3 hours).|
|03||For tomato dressing, grate the tomatoes on a box grater (the pulp and seeds will work through the grater). Discard the skin and drain pulp in a sieve for 10 minutes. In a bowl, combine tomato pulp, soy sauce, grapeseed oil and sesame oil. Season to taste.|
|04||Ten minutes before serving, remove custards from the fridge and season crabmeat with a pinch of sea salt flakes. Spoon the tomato pulp over the custard and top with crabmeat, scatter with chives and coriander cress, and serve.|
AMA NO TO “JUNMAI GINJO” SAKE, AKITA, JAPAN. A SLIPPERY-TEXTURED SAKE, WITH SAVOURY NOTES OF MUSHROOM AND STONE FRUIT. , suggested by LEANNE ALTMANN