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The beauty of this dish is that you hardly have to do any cooking. It is a simple assembly job, with clean, cooling, delicious flavours for the summer months.
Boil the noodles in salted boiling water, for about 2 minutes. Drain and cool the noodles in iced water. Once they are cold, drain and coat with a little bit of sesame oil. Refrigerate for a few hours. Cut the top and tail of the leg with scissors and cut along the length of the leg. Pry the shell open and remove the meat. Soak the crab meat in a little of the cha soba sauce. For about a minute or 2. Finely slice the ginger, spring onion and red chilli.
Japanese style pickled radishes:
Trim the radish and score across the base. Bring the vinegar to the boil to dissolve the sugar, add the radishes and allow the liquid to cool, letting the spices infuse the radish.
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