Recipes
Photo by WGBH
Ingredients
2 umeboshi (Japanese pickled plums), minced
5 squash flowers, 1 minced, 2 cut in half
3 tablespoons of Wan Ja Shan, naturally brewed soy sauce
4 cups of sushi rice
1 lb of Alaskan king crab meat, minced
1 inch of pickled ginger, sliced thin
2 tablespoon of shiso, chiffonade
Togerashi for garnish
Directions
In a bowl combine, umeboshi, minced squash flower, and1 tablespoon of soy sauce, mix together. To form the omusubi, take about ½ cup of rice and mold in your hand, pressing to form in the shape of a triangle. In the bottom of the triangle of rice, use your finger to make a hole. Place a tablespoon of the flower mixture in the hole and seal with rice. Repeat with the remaining rice. Set aside. Combine the crab meat, pickled ginger and shiso, 1 tablespoon of soy sauce. Mix together.
To plate, place 2 of the halved squash flowers on a plate, top each half with a triangle, garnish the omusubi with togerashi and a drizzle of soy sauce. Next to the omusubi place the crab salad. Enjoy!
Pairing notes
Morimoto Junmai Sake
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