Kegani (Horsehair Crab)

The Kegani (Horsehair Crab) are found bountifully around Hokkaido, they are very sweet and their meat is very tender. They are mostly sold live or boiled.

Crabs like other mollusk profit from quick cooking due to the protein - breaking enzyme that is found in their muscle, when they are not rapidly inactivated by heat they will turn the flesh mushy. These enzymes are most active when they are exposed to temperature ranging from 55ºc - 60ºc, meaning that the longer the temperature remains between these range the mushier the flesh gets. So the trick is to either heat the flesh above 60ºc as fast as possible, but to also be careful not to overcook them or the flesh will dry out. The fastest methods of cooking is to either boil or steam. However, chinese cooks love to bread them in flour then deep fry them.

Kegani Meat + Avruga + Broad Beans + Shiso Cress