- 250 ml (1 cup) soy milk
- 5 gm bonito flakes
- 1 egg
- 1 egg yolk
- 1 tbsp light soy sauce
- 150 gm picked blue swimmer or spanner crab meat
- 1 tsp finely chopped chives
- 2 very ripe large tomatoes
- 1 tbsp white or light soy sauce
- 2 tbsp grapeseed oil
- ½ tsp sesame oil
- 1Warm soy milk to 70C in a saucepan over low heat. Add the bonito flakes and a pinch of white pepper and set aside to infuse (10 minutes). Whisk the egg and yolk with the soy sauce in a bowl to combine. Strain the soy milk into the egg mixture and whisk to combine. Season with salt to taste. Pour into 4 x 150ml bowls or 1 x 600ml ramekin to a depth of no more than 2cm.
- 2Cook custards in a steamer over medium heat, checking every 2 minutes, until just set to ensure the custard has a silken texture (5-10 minutes). Remove and refrigerate to cool (2-3 hours).
- 3For tomato dressing, grate the tomatoes on a box grater (the pulp and seeds will work through the grater). Discard the skin and drain pulp in a sieve for 10 minutes. In a bowl, combine tomato pulp, soy sauce, grapeseed oil and sesame oil. Season to taste.
- 4Ten minutes before serving, remove custards from the fridge and season crabmeat with a pinch of sea salt flakes. Spoon the tomato pulp over the custard and top with crabmeat, scatter with chives and coriander cress, and serve.
Drink Suggestion: Ama No To “Junmai Ginjo” sake, Akita, Japan. A slippery-textured sake, with savoury notes of mushroom and stone fruit. Drink suggestion by Leanne Altmann