Soft-Shell Crabs ''Namban''

Name: Soft-Shell Crabs ''Namban''
Prep time: 15 min
Cook time: 6 min
Total time: 1 h
Yield: 4 servings
Cuisine: japanese
Ingredients: 1 cup sake; 2 cups ponzu (Japanese citrus sauce); 1 1/2 cups light soy sauce; 1/2 ounce fresh ginger, cut in julienne; 1 jalapeno chili, left whole; 1 clove garlic, peeled and left whole; 12 soft-shell crabs, cleaned; About 1/4 cup of sesame oil; About 1/4 cup vegetable oil; Flour for dredging; 1 large red onion, thinly sliced; 2 to 3 tablespoons flying fish roe to garnish

Recipe from Hubert's

Adapted by Moira Hodgson

Updated Oct. 11, 2023

Total Time: 1 to 2 hours unattended
Prep Time: 15 minutes
Cook Time: 6 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Soft-Shell Crabs, Three Ways

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Ingredients

Yield:4 servings

1cup sake
2cups ponzu (Japanese citrus sauce)
1½cups light soy sauce
½ounce fresh ginger, cut in julienne
1jalapeno chili, left whole
1clove garlic, peeled and left whole
12soft-shell crabs, cleaned
About ¼ cup of sesame oil
About ¼ cup vegetable oil
Flour for dredging
1large red onion, thinly sliced

Optional

2 to 3tablespoons flying fish roe to garnish

Ingredient Substitution Guide

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Preparation

Step 1
Make the marinade. Combine sake, ponzu, soy sauce, ginger, chili and garlic.
Step 2
Dry the crabs. Heat the oils to 180 degrees in a large skillet or wok. Dredge the crabs with a minimum amount of flour. Saute in the oil for two to three minutes on each side.
Step 3
Put the crabs and red onion in the marinade and let them sit for one to two hours. To serve, remove the crabs from the marinade, quarter them and if you like, place the flying fish roe on top to garnish.

Tip