A somewhat experimental recipe I tried that was inspired from a food calendar I saw. First fillet the sanma and remove the bones, and roll it up with fresh, green shiso. After it’s rolled up, it is then pinned together with a few skewers to hold its shape will frying and then sliced it into smaller pieces for serving. It’s good.
A follow-up to the DIY Organic Mizuna post. Thanks to some good spring rains, I didn’t have to do to much other than plant the seeds and wait. The dish above was prepared using the mizuna and along with soft shell crab. A nice spring or early summer dish.
Ingredients:
Soft Shell Crab
Cornstarch
Mizuna or Field Greens
Shallot Vinaigrette
Ponzu Sauce
Lemon….cut into quarters
Oil for frying
Directions:
1. Heat about 2-3 inches of oil in a large pot or deep-fyer. The oil temperature should reach about 360 F. BE CAREFUL.
2. Dust outside of the crab in corn starch and fry to 2-3 minutes. The crab may splatter or pop due to the moisture, so once again please BE CAREFUL.
3. Remove crab and slice in half.
4. Arrange on a plate with mizuna and lemon. Drizzle shallot vinaigrette over mizuna greens.
