{"id":12344,"date":"2024-03-24T15:45:50","date_gmt":"2024-03-24T14:45:50","guid":{"rendered":"https:\/\/www.dutchwasabi.nl\/?p=12344"},"modified":"2026-09-10T16:26:09","modified_gmt":"2026-09-10T14:26:09","slug":"asian-cannelloni-of-cucumber-with-crab-ponzu-gel-and-kanzuri-mayonnaise","status":"publish","type":"post","link":"https:\/\/www.dutchwasabi.nl\/en\/aziatische-cannelloni-van-komkommer-met-krab-ponzu-gel-en-kanzuri-mayonaise\/","title":{"rendered":"Asian Cucumber Cannelloni with Crab, Ponzu Gel and Kanzuri Mayonnaise"},"content":{"rendered":"

Recipe: Eric Miete (chef and co-owner of Smart Food Book<\/a>\u00a0and\u00a0Cutting Edge Smart Hospitality Management )<\/a><\/em><\/h4>\n

In this recipe, a classic dish of crab salad gets a nice Asian twist through Japanese ingredients characterized by nice salts and acids, such as negi oil and ponzu. This not only gives the dish an extra flavor boost but also a nice sheen.<\/p>\n

Ingredients<\/h3>\n
    \n
  • 380 grams of ponzu<\/li>\n
  • 220 grams of negi oil<\/li>\n
  • 3 grams of salt<\/li>\n
  • 50 grams of ginger syrup<\/li>\n
  • 50 grams of apple juice<\/li>\n
  • 3.5 grams of agar-agar<\/li>\n
  • 150 grams of sunflower oil<\/li>\n
  • 15 grams of mustard<\/li>\n
  • 10 grams of ponzu<\/li>\n
  • 60 grams of egg yolk<\/li>\n
  • 15 grams of kanzuri<\/li>\n
  • 400 grams of crab meat<\/li>\n
  • 1 piece of lemon<\/li>\n
  • 1 piece of red onion<\/li>\n
  • 1 piece of cucumber<\/li>\n<\/ul>\n

    Preparation<\/h3>\n

    Vinaigrette:<\/strong><\/p>\n

      \n
    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.<\/li>\n
    2. Take a tablespoon and stir this in.<\/li>\n
    3. Set aside until use (does not have to be cold).<\/li>\n<\/ol>\n

      Ponzu gel:<\/strong><\/p>\n

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

        Kanzuri mayonnaise:<\/strong><\/p>\n

          \n
        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.<\/li>\n
        2. Using the hand blender, blend a nice homogeneous mayonnaise.<\/li>\n<\/ol>\n

          Crab salad:<\/strong><\/p>\n

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

            Cannelloni of cucumber:<\/strong><\/p>\n

              \n
            1. Cut the butts off the cucumber and place the cucumber on the slicer or use a peeler thinly<\/li>\n
            2. Slice the cucumber lengthwise on position 3. (Cut the cucumber up to the seed ring and no further).<\/li>\n
            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.<\/li>\n
            4. Now place purple foil behind your cutting board and cover your board with the foil.<\/li>\n
            5. Now lay the cucumber down on the foil in a tile fashion.<\/li>\n
            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).<\/li>\n
            7. When ready, put it in the refrigerator.<\/li>\n<\/ol>\n

              Enjoy your meal!<\/h3>","protected":false},"excerpt":{"rendered":"

              Crab salad with cucumber: a sophisticated recipe featuring ponzu gel, kanzuri mayonnaise, and negi oil. Fresh, rich in umami, and perfect as a special appetizer.<\/p>","protected":false},"author":960,"featured_media":12345,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","rank_math_title":"","rank_math_description":"","rank_math_canonical_url":"","rank_math_focus_keyword":"Krabsalade met komkommer"},"categories":[327],"tags":[],"class_list":["post-12344","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepten"],"acf":{"related_products":null},"_links":{"self":[{"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/posts\/12344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/users\/960"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/comments?post=12344"}],"version-history":[{"count":3,"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/posts\/12344\/revisions"}],"predecessor-version":[{"id":16167,"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/posts\/12344\/revisions\/16167"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/media\/12345"}],"wp:attachment":[{"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/media?parent=12344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/categories?post=12344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/tags?post=12344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}