A Japanese twist on Singapore’s most beloved dish
Best known for his innovative recipes that blend Asian ingredients with western-style cooking, Chef Jimmy Chok is constantly creating new fusion dishes.
This tasty recipe combines Singapore’s famous chilli crab sauce with Japanese ingredients. The result is a sweet and spicy sauce full of freshness from the sea.
This recipe serves 4 and will take about 1 hour to prepare.
8 Hiroshima oysters
8 Hokkaido oysters
3 Crab miso soup base sachets
2 Abalone, diced
100 gms crab meat
1.5 cup Japanese rice
200 gms Chilli paste
1 tbsp Spring onion
3 Eggs (beaten)
100 g Garlic, Onion and Ginger (equal parts)
2 tbsp Oil
1 tbsp Corn starch
3 tbsp Ketchup
Salt and pepper to taste
Using a hot wok, add in garlic, shallots and ginger. Fry the ingredients till they turn soft, be careful not to burn them.
Add 5-7 tbsps of chilli paste to the mixture and fry for 1 minute. Add 6 ladles crab miso soup. Add sugar to taste. Simmer for 5 mins.
Add in one tin of Japanese abalones from the Pacific Ocean to the sauce. Japanese abalones are chewier in texture, adding texture to the sauce. Add in crab meat to the sauce.
Mix one tsp corn flour with 3 tbsps water. Add to sauce. Don’t pour too much at one go. Add in bit by bit so it doesn’t get lumpy.
Add in 3 eggs. Slowly. Beaten.
Serve with spring onion and seaweed.
Pan sear scallops till golden brown. Lightly poach oysters in crab miso soup broth for 1 minute.
2 scallops and 2 oysters per donburi.
Ingredients from JETRO and the Ministry of Agriculture, Forestry and Fisheries (MAFF) in Japan.