Ingredients:
- crab salad , recipe follows
- 3 splashes hot pepper sauce
- 1/2 cup brunoised celery or fennel
- salt and freshly ground black pepper , to taste
Directions:
- Saute shallots and ginger. Deglaze with sake. Add dashi and cream. Reduce by 20 per cent. Add uni and blend. Season. Serve with Crab Salad on the side.
- Crab Salad:
- Mix all and taste.
- Serve in hollowed out uni shells nestled in a salt pile. Garnish with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 563.02 Kcal (2357 kJ) | ||
| Calories from fat | 155.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.26g | 27% | |
|---|---|---|---|
| Cholesterol | 114.57mg | 38% | |
| Sodium | 628.47mg | 26% | |
| Potassium | 1388.23mg | 30% | |
| Total Carbs | 58.47g | 19% | |
| Sugars | 28.69g | 115% | |
| Dietary Fiber | 7.61g | 30% | |
| Protein | 31.86g | 64% | |
| Vitamin C | 41.3mg | 69% | |
| Iron | 2.6mg | 14% | |
| Calcium | 277.6mg | 28% | |
| Amount Per 100 g | |||
| Calories | 54.33 Kcal (227 kJ) | ||
| Calories from fat | 14.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.67g | 27% | |
|---|---|---|---|
| Cholesterol | 11.06mg | 38% | |
| Sodium | 60.65mg | 26% | |
| Potassium | 133.97mg | 30% | |
| Total Carbs | 5.64g | 19% | |
| Sugars | 2.77g | 115% | |
| Dietary Fiber | 0.73g | 30% | |
| Protein | 3.07g | 64% | |
| Vitamin C | 4mg | 69% | |
| Iron | 0.2mg | 14% | |
| Calcium | 26.8mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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