"It's good....... i would enjoy just a tad more wasabi and  maybe another chillie in the batch."

  • 1 tablespoon mirin
  • 1 teaspoon salt
  • 8 raw crab sticks (Lobster (crayfish) meat may be substituted for crab).
  • ice water, for chilling
  • 4 strips of daikon slices 10cm by 1 cm by 2 mm (~4 in x 1/2 inx 1/16 in)
  • 16 long chives, stemmed
  • 1/4 punnet mustard cress

Wasabi-Chillie Mayonnaise:
  • 50g  (1 3/4 oz)  mayonnaise
  • 10g (1/3 oz) wasabi paste or 2 teaspoons of **wasabi powder
  • 1 habanero or Thai *chillie (fresh or dried)
  1. Bring a pot of water to a boil and add sake and salt. Wrap the sticks of crabmeat with a cotton cloth, and tie so they don't come apart, then boil. When cloth floats to the surface, remove crab and place in iced water. Unwrap the crab legs once they have cooled.
  2. If using dried chillie soak in water for about an hour. Pound the hydrated chillie with a pestle until homogeneous. If using fresh chillie then just pound the whole chillie in a mortar with a pestle.
  3. Mix wasabi, pounded chillie  and mayonnaise to a smooth consistency. Cut each crab stick in half. Tie 2 crab sticks together with 4 pieces chives. Place a tied crab stick to stand on cut end on each bowl, and top with wasabi mayonnaise, daikon strip and mustard cress.

*(Removing the chillie seeds will produce a much lower heat intensity chillie flavour . This is most easily and conveniently done by slitting the dried chillie top to base, before hydrating in water. Scrape out the seed content.
If using fresh chillie then cut the surface between the edge and middle line parallel to the edge. Remove the core with the seeds attached, or as much as you feel you want to.)

**(If using powdered wasabi, reconstitute with a little water to make a firm paste of about the same consistency as commercial wasabi paste)