Izakaya Sakura Dungeness Crab With Ponzu Dip Recipes

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IZAKAYA SAKURA DUNGENESS CRAB WITH PONZU DIP

This recipe is from a local Japanese restaurant. Dungeness crab is in season from early winter to early summer. The perfect match with a glass of sake!

Provided by Member 610488

Categories     Lunch/Snacks

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 5



Izakaya Sakura Dungeness Crab With Ponzu Dip image

Steps:

  • Boil water in a large saucepan; add salt and sake. Use as much water as possible and keep the salt concentration at 3% so that it is similar to seawater.
  • Clean the live Dungeness crab under running water by using a scrubbing brush or tawashi. Let the crab hold some wooden chopsticks, since it may pinch you otherwise.
  • Put the crab in the boiling water. After the water returns to a boil, let it cook for 12 minutes. Do not overcook.
  • Take out the crab and cool down under running water.
  • Take off legs. Make a cut line on leg shells and place on serving plate.
  • Remove the carapace from the body. You may stick your thumb into the hole between the body and the carapace at the back of the crab, then remove gently.
  • Remove and discard the spongy, inedible gills from the side of the body and the black guts from the middle of the body.
  • Fold the crab in half to crack the body into two parts. Use chopsticks or a crab fork and take off the white meat that forms in clusters divided by thin sections of shell.
  • Place the meat in a small serving bowl. Serve with ponzu dipping sauce.

Nutrition Facts : Calories 296.2, Fat 1.6, SaturatedFat 0.2, Cholesterol 96.2, Sodium 56401.3, Carbohydrate 7, Protein 29

1/2 cup ponzu sauce (Mizkan Aji Ponzu)
1 dungeness crab, live
15 cups water
1/2 cup sea salt
1/2 cup sake

DUNGENESS CRAB IN BLACK BEAN SAUCE

Make and share this Dungeness Crab in Black Bean Sauce recipe from Food.com.

Provided by foodart

Categories     Cantonese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13



Dungeness Crab in Black Bean Sauce image

Steps:

  • In wok heat the oil until it smoke and add the crabs pieces, black bean, garlic, ginger and pepper. Stir fried the mixture over the high heat. After about 3 minutes if stir frying adds in the water, oyster sauce, wine and sugar bring to a rolling boil and stirring at all time. Simmer for 3 minutes and thicken with cornstarch roux and when this mixture become a sauce, remove from heat add in the green onion and jalapeno.

Nutrition Facts : Calories 220.1, Fat 14.4, SaturatedFat 2.4, Cholesterol 48.1, Sodium 498.1, Carbohydrate 7.8, Fiber 0.7, Sugar 3.8, Protein 14.8

1/4 cup peanut oil
2 dungeness crabs, clean and cracked
3 tablespoons black bean paste, Chinese
1 tablespoon fresh garlic, minced
4 tablespoons fresh ginger, minced
1 stalk green onion, minced
2 cups water
1/8 cup oyster sauce
1/4 cup shaoxing wine
1 tablespoon sugar
roux, cornstarch
2 stalks green onions, minced
2 jalapeno peppers, sliced

IZAKAYA SAKURA KINPIRA GOBO

Make and share this Izakaya Sakura Kinpira Gobo recipe from Food.com.

Provided by Member 610488

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8



Izakaya Sakura Kinpira Gobo image

Steps:

  • Peel gobo (burdock root) and carrot and cut into short, thin strips. Soak the.gobo strips in water for 5 minutes and drain well.
  • Heat vegetable oil in a saucepan, and stir-fry gobo for 2 minutes. Add carrot strips in the pan and stir-fry together for 3 more minutes.
  • Add water, sake, mirin, sugar and soy sauce, and cook until the liquid is gone.

Nutrition Facts : Calories 132, Fat 7, SaturatedFat 0.9, Sodium 637.1, Carbohydrate 13.9, Fiber 1.8, Sugar 9.6, Protein 1.6

1 burdock root
2 carrots
3 tablespoons dashi (or water)
1 tablespoon sugar
1 tablespoon sake
1 tablespoon soy sauce
2 tablespoons mirin (or 2 tbs sake and 2 tsp sugar)
1 tablespoon vegetable oil

HOT DUNGENESS CRAB DIP

This is from a local Restaurant by the name of Stanley & Seafort's. A wonderful place to eat dinner and look at the city lights. A must have as an appetizer. Yes! It is on the expensive side but well worth it. I cut the recipe down to serve 1 and it makes plenty for 2 people. I also throw it under the broiler for a minute or two to brown. Enjoy!

Provided by teresas

Categories     Crab

Time 21m

Yield 6-8 serving(s)

Number Of Ingredients 6



Hot Dungeness Crab Dip image

Steps:

  • Preheat oven to 350 degrees.
  • Thinly slice the onion.
  • Chop the artichoke hearts.
  • Combine mayonnaise, crab meat, artichoke hearts, onions and the Parmesan cheese well. Portion crab mixture (6 oz.) into small oven proof baking dishes. Place the baking dishes into the oven for 5 to 6 minutes, or until the internal temperature reaches 140 degrees.
  • Arrange bread slice on a plate around the crab dip, garnish with minced parsley & lemon slices.

Nutrition Facts : Calories 894.6, Fat 64.2, SaturatedFat 14.4, Cholesterol 118.6, Sodium 1963, Carbohydrate 52.1, Fiber 7.2, Sugar 12.7, Protein 31.8

4 cups mayonnaise
1 lb dungeness crabmeat
8 ounces thinly slice onions
1 lb chopped artichoke heart
8 ounces shredded parmesan cheese
3 teaspoons minced fresh parsley

IZAKAYA SAKURA SAUTEED SMELT AND MARINATED SWEET ONION

This recipe is from a local Japanese restaurant. Smelt is delicious and very reasonably priced. Cook the whole fish and eat from head to tail. The bones are soft enough to eat and a great source of calcium.

Provided by Member 610488

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8



Izakaya Sakura Sauteed Smelt and Marinated Sweet Onion image

Steps:

  • Finely slice a sweet onion. In a bowl, mix olive oil, rice vinegar and the onion slices.
  • Lightly season the smelt with salt and pepper. Sprinkle flour over the smelt.
  • In a large frying pan, grease a skillet with vegetable oil and sauté smelt on both sides for about 3-4 minutes each.
  • Serve the sautéed smelt with marinated onion on the side. Mix the onion with daikon sprouts for color.

Nutrition Facts : Calories 437.5, Fat 20.7, SaturatedFat 3.2, Cholesterol 204.3, Sodium 177.2, Carbohydrate 8.1, Fiber 1, Sugar 2.3, Protein 52.3

1 lb fresh whole smelt
1 sweet onion
1 tablespoon olive oil
1 tablespoon vegetable oil
1 tablespoon rice vinegar
1 tablespoon flour
salt and pepper, to taste
daikon sprouts (optional)

OVEN-ROASTED DUNGENESS CRAB

Make and share this Oven-Roasted Dungeness Crab recipe from Food.com.

Provided by carmenskitchen

Categories     Crab

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10



Oven-Roasted Dungeness Crab image

Steps:

  • Preheat oven to 500°F Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
  • Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.

1/4 cup butter
1/4 cup olive oil
2 tablespoons minced garlic
1 tablespoon minced shallot
1 1/2 teaspoons dry crushed red pepper
2 large dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds)
2 tablespoons chopped fresh thyme, divided
2 tablespoons chopped fresh parsley, divided
1/2 cup blood orange juice or 1/2 cup regular orange juice
1 teaspoon finely grated blood orange peel or 1 teaspoon regular orange peel

IZAKAYA SAKURA CHICKEN KARAAGE AND PONZU COLESLAW

Make and share this Izakaya Sakura Chicken Karaage and Ponzu Coleslaw recipe from Food.com.

Provided by Member 610488

Categories     Chicken Breast

Time 32m

Yield 4 serving(s)

Number Of Ingredients 9



Izakaya Sakura Chicken Karaage and Ponzu Coleslaw image

Steps:

  • Mix ponzu sauce, soy sauce and mayonnaise to make dressing. In a large bowl, mix cabbage, carrots and canned corn. Pour dressing mixture over the vegetables and toss to coat. Chill for an hour.
  • Cut chicken into 1 1/2 inch square pieces. Heat vegetable oil in large skillet over medium heat (350 F). Oil is ready when a bread cube dropped in oil turns brown on the bottom in 20 seconds.
  • Pour 1 package of Karaage Coating Mix in a large plastic bag. Moisten chicken in water, allowing excess to drip off. Add a dozen pieces at a time to the bag. Close the top of the bag and shake well to coat all pieces evenly.
  • Pan-fry half of pieces in hot oil, 2-4 minutes or until chicken is cooked, turning pieces over occasionally. Remove and drain excess oil on paper towels. Cook remaining pieces in same way.
  • Serve karaage with coleslaw on side.

Nutrition Facts : Calories 888.2, Fat 80.2, SaturatedFat 13.7, Cholesterol 122, Sodium 482.9, Carbohydrate 17.3, Fiber 4.3, Sugar 6.8, Protein 27.4

3 tablespoons ponzu sauce
1 tablespoon soy sauce
3 tablespoons mayonnaise
1/2 cabbage, finely sliced
2 carrots, thinly sliced
1/2 cup canned corn
1 (3 ounce) package karaage coating mix (Kikkoman KARA AGE Coating)
1 1/4 lbs boneless chicken thighs or 1 1/4 lbs boneless skinless chicken breasts
1 cup vegetable oil

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