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Chef Isao Yamada
Isao Yamada




Chef Isao Yamada
Upstairs at Bouley | New York

New Zealand Blue Abalone and Dungeness Crab with Tomato Water and Dashi Vinaigrette-Jelly
Chef Isao Yamada of Upstairs at Bouley – New York, NY
Adapted by
September 2009

Yield: 4 Servings


Tomato Water: Steamed New Zealand Blue Abalone and Dungeness Crab with Tomato Water-Dashi Vinaigrette-Jelly
10 ripe tomatoes, diced

Dashi Vinaigrette-Jelly:
1/3 cup tosa-zu*
1 sheet gelatin
½ cup tomato water

1 abalone, shelled and scrubbed
1 sheet kombu, cut into 4-inch x 4-inch pieces
1 pint Japanese sake

Dungeness Crab:
4 Dungeness crab legs, steamed
2½ tablespoons tosa-zu

To Assemble and Serve:
1 myoga flower bud, shredded
4 shiso flower stems
4 bok choy flower stems

*Tosa-zu can be made by mixing 7 parts dashi, 3 parts rice vinegar, 1.8 parts mirin and 1.2 parts thin soy-sauce.


For the Tomato Water:
Put the diced tomatoes in a triple-ply cheesecloth; let them rest in a chinois with a bowl underneath to catch the liquid. Leave at room temperature for about 8 hours. Transfer the tomato water to a container and reserve.

For the Dashi Vinaigrette-Jelly:
Combine the tosa-zu and gelatin. Heat it gently to dissolve the gelatine. Pour in ½ cup of the tomato water. Let set in the refrigerator before breaking the jelly into small pieces.

For the Abalone:
Put the abalone in a stainless steel bowl and add the kombu and sake. Pour water into a pressure cooker to 1-inch depth. Add the abalone, kombu, and sake, and cook for one hour. Cool in the fridge.

For the Dungeness Crab:
Marinate the steamed crab legs in tosa-zu for 5 minutes.

To Assemble and Serve:
Slice the abalone ¼-inch thick and halve the crab legs. Arrange the abalone and crab in shallow bowls. Sprinkle the jelly over the top and garnish with myoga, shiso, and bok choy flowers.


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  • 2009 International Chefs Congress
  • The New York Mixology Dishrag

  •    Published: September 2009

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