Asian Cucumber Cannelloni with Crab, Ponzu Gel and Kanzuri Mayonnaise

Vinaigrette:

1. Put 80 grams of ponzu, 120 grams of negi oil, 3 grams of salt, 50 grams of ginger syrup and 50 grams of apple juice in a liter measure.
2. Take a tablespoon and stir this in.
3. Set aside until use (does not have to be cold).

Ponzu gel:

1. Boil 300 grams of ponzu, 50 ml. of water and 3.5 grams of agar-agar together and stir well with a whisk.
2. Simmer gently for 1 minute.
3. After cooking pour this into a container so it can stiffen in the refrigerator.
4. When your gel is stiffened put it in a food processor/coffee blender.
5. Put the gel in a piping bag for easy use.

Kanzuri mayonnaise:

1. Put 60 grams of egg yolk, 10 grams of ponzu, 100 grams, 150 grams of sunflower oil, 15 grams of mustard and 15 grams of kanzuri in a liter measure.
2. Using the hand blender, blend a nice homogeneous mayonnaise.

Crab salad:

1. Chop the red onion very finely.
2. Put the onion, lemon zest in a basin.
3. Add the crab meat.
4. Mix everything together and make a creamy salad with kanzuri mayonnaise.
5. Season to taste with salt and pepper.

Cannelloni of cucumber:

1. Cut the butts off the cucumber and place the cucumber on the slicer or use a peeler thinly
2. Slice the cucumber lengthwise on position 3. (Cut the cucumber up to the seed ring and no further).
3. Now turn the cucumber a quarter turn. Repeat steps 2 and 3 until the cucumber is cut up and only the seed ring remains.
4. Now place purple foil behind your cutting board and cover your board with the foil.
5. Now lay the cucumber down on the foil in a tile fashion.
6. Now put the crab salad on the cucumber and roll it in. (This should be nice and tight so there is no air between the meat and the cucumber, use a dough scraper for this if necessary so you can tighten the foil at the bottom).
7. When ready, put it in the refrigerator.