Kyle’s Crispy Umami Soft Shell Crab

Make the crab marinade: In a large mixing bowl, whisk together the Soy Sauce (4 Tbsp), Rice Vinegar (3 Tbsp), Sriracha (1 Tbsp), Yuzu Kosho (1 Tbsp) and Kosher Salt (as needed). Toss the Soft Shell Crab (2) in the marinade to coat completely.

Make the tempura batter: In a large mixing bowl, whisk together the All-Purpose Flour (3/4 cup), Rice Flour (1/2 cup), Corn Starch (4 Tbsp), Baking Powder (2 Tbsp) and Kosher Salt (2 tsp). Slowly whisk in the Sparkling Water (10 fl oz) until just combined. Let marinade while you make the veg.

Make the veg: In a small bowl, cover Dried Seaweed (4 Tbsp) in warm water until softened, about 3 minutes. In a medium bowl, whisk together the Rice Vinegar (2 oz), Granulated Sugar (1 Tbsp), Yuzu Kosho (1 Tbsp), and Clam Juice (2 tsp). Add in the sliced Cucumber (1/2 cup), soaked Seaweed, Radish (1), and Yellow Onion (1/4). Toss until well coated and set aside.

Remove the crab from the marinade and lay on a paper towel lined plate.

Cook the crab: Heat a medium pot of neutral oil to 375F. Dredge the crabs in the tempura batter and fry for 4 minutes until golden brown and crispy.

Make the dashi: In a medium saucepan over medium heat, combine the Water (16 fl oz) and Soy Sauce (1/2 cup). Bring to a simmer, then remove from the heat. Add in the Dried Seaweed (5 2/3 cups), Kombu Powder (1/2 cup), Bonito Flakes (2 cups), Chipotle Pepper Sauce (2 Tbsp), Furikake (1 Tbsp) and Thai Chili Pepper (1 tsp). Stir to combine, strain, and then let cool to room temperature.

Make the dashi mayo: In a large mixing bowl, combine the Yuzu Kosho (2 tsp), Orange (1/2), Orange Juice (0.5 fl oz), ¼ cup dashi reduction and Japanese Kewpie Mayonnaise (1 1/4 cups). Taste and adjust with Kosher Salt (to taste) for seasoning.

To serve: dollop the dashi mayo onto the plate and top with the veg followed by the crispy crab, Fish Roe (1 tsp), micro Perilla Leaves (to taste) and Watermelon Radishes (to taste).