Australian Gourmet Traveller - (05)May 2020 (1)

GOURMET TRAVELLER 71

50 mloliveoil

50 gmsoftenedbutter,

plusextratoserve

250 gmrawpickedspanner

crabmeat

3 garliccloves,finelygrated

100 gmgarlicshootsorgarlic

chives,cutdiagonally

intobatons

1 tbspsoysauce

3 tspmirin

1 tbspcoarselychopped

flat-leafparsley

1 tbspcoarselychopped

tarragon

Sliced baguette, to serve

Sautéedcrabwithbutter

andgarlicshoots

SERVES4-6ASA SHAREDSTARTER// PREPTIME 10 MINS// COOK 10 MINS

“Ilovecrabandprawn,butI don’tliketoalwayspeelthem,”says

Tetsuya Wakuda. “By using spanner crabmeat, it’s very easy.”

1 Heata fryingpanorwok

overhighheat.Addoiland

butter,thencrabmeat,garlic

andgarlicshoots,andsauté

untilcrabis cookedandshoots

arejusttender(2-4minutes).

2 Addsoysauceandmirin,

seasonwithcoarselyground

blackpeppertotaste,andstir

tocombine(1-2minutes).Stir

throughparsleyandtarragon,

topwithanextraknobofbutter

andservewarmwithbaguette.

Winesuggestion 2019 Mac

ForbesRS25Rieslingfrom

the Yarra Valley, Vic.

300 gmtuna(saku-cut;see
note),sliced5mmthick
1/4 daikon,cutintojulienne
50 gmbabyorwildrocket
3 springonions,thinly
sliceddiagonally
2 tbspextra-virginolive
oil,plusextratoserve
2 tsproastedwhite
sesameseeds
Shisocress(optional;
seenote),toserve
SOY-MIRINMARINADE
75 mlsoysauce
60 ml(¼cup)mirin
½ smallgarlicclove,
finely grated

Tunawithdaikonandrocketsalad

SERVES4-6ASA SHAREDSTARTER// PREPTIME 20 MINS(PLUSCURING)

“Attherestaurant,wesourcesustainablyfishedtunafrom
Walker Seafoods in Mooloolaba, Queensland,” says Wakuda.

1 Formarinade,mixingredients

ina bowl.Addtunaandleave

for5 minutestolightlycure.

2 Combineremaining

ingredientsina bowl.

3 Toserve,removetunafrom

marinade,drainonpapertowel

andarrangeona platter.Top

withsalad,garnishwithcress

anddrizzlewithoiltotaste.

NoteSaku-cuttuna(sashimi-

gradetunacutintoa block)

is availablefromfishmongers.

Shisocressis available

fromselectgreengrocers.

SakesuggestionHouraisen

BiJunmaiDaiginjosakefrom

Aichi Prefecture, Japan.➤