Serves: 4
Preparation Time: 30 Mins
Cooking Time: 45 Mins
Level: Intermediate
Recipes and food styling Edel Breslin @oirtonics
Photography @nathaliemc, assisted by @greeneyedspirit
Ingredients:
For the crab of Aran
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250g cooked crab meat
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1 Tsp fresh dill
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2 Tbsp mayonnaise
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Zest and juice of 1 unwaxed lemon
For the Wakame and Moss Boss kraut
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15g Blitzed dried Wakame
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100ml Moss Boss Tonic
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200g curly kale
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150g thinly sliced fennel
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1 Tbsp soy sauce
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1 Tsp sea salt
For the soy pickled egg
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4 free range eggs
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3/4 cup soy sauce
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3 Tbsp mirin ( sweet Japenese rice wine )
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2 Tbsp unsweetened rice vinegar
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1 Tsp maple syrup
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Dilisk, to garnish
For the Mango Mazzaleen mayo
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1 Tbsp mayonnaise
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1 Tbsp Birdhouse Mango Mazzaleen sauce
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thinly sliced fresh cucumber, to garnish
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thinly sliced radish, to garniish
- Place wild rice, water, salt and lemon in a saucepan over medium-high heat. Stir and put the lid on.
- Bring it to a boil, turn the heat down to low and let it simmer for 40-45 minutes. Drain excess liquid.
- Place eggs in boiling water for 5 1/2 minutes ( for gooey eggs ). When done, run under cold water. Peel off shell.
- In a mixing bowl, add soy sauce, mirin, vinegar and maple syrup. Place eggs in the marinade. This can be made the night before.
- Place the cooked crab in a mixing bowl with fresh dill, zest and juice of a lemon and mayonnaise. Mix well and season. Place in the fridge until ready to plate.
- Mix wakame, curly kale, fennel, Moss Boss Tonic, soy sauce and sea salt together in a bowl.
- For mango mayo, mix together mayonnaise and Birdhouse Mango Mazzaleen.
- To garnish, on a mandolin or with a sharp knife, thinly slice fresh cucmber and raddish.
- Build your rice bowl and drizzle with mango mayo.
