Home-cooking with Thomas Frebel: King crab, miso butter and dried roses

The first recipe in the “Home-cooking with the great chefs” series, comes from Japan. Thomas Frebel is the chef patron of Inua in Tokyo.

This is a very simple but delicious recipe that can be appropriated to your favourite type of crab. Thomas recommends it with a bowl of freshly steamed rice


King crab, miso butter and dried roses

(For 2 portions)

80g Cooked King Crab Meat

20g Miso Butter

8g Dried Rose Petals

Miso Butter

20g White Miso

150g Unsalted Butter

Melt butter in a small pan. Add miso and whisk well. Keep the pot warm to gently infuse the flavour of the miso into the butter. Whisk well before use.


Dried Roses 

100g Fresh, Organic Rose Petals

Pick rose petals and dehydrate in a food dehydrator until completely dried. If you cannot find roses, dried roses in tea infusions can be used as a substitute.

King Crab Meat

200g Whole King Crab Leg

Steam the king crab leg at 80 degrees for 6 minutes, then rest for two minutes before picking the cooked meat from the shell. 

In the case that a steamer is unavailable, bring a pot of water up to the boil, add the crab leg and drop the heat to a very gentle simmer. Cook for 5 minutes, then take out of the water and rest for two minutes then pick the meat out of the shell. 

To Assemble:

Place the picked crab meat in a bowl. Stir the warm miso butter well and generously cover the crab. Finish with the dried rose petals roughly crushed over the crab. Serve immediately. 

Thomas Frebel



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