Ingredients

Steps

• Refresh the wakame seaweed in boiling water for five minutes, drain, and slice.
• Seed the halved cucumber and cut into thin slices.
• Mix warm water, dashi, vinegar, sugar, and soy sauce, then toss with seaweed and cucumber and chill.
• Whisk egg yolks, vinegar, and wasabi, then slowly emulsify with oil and season with salt.
• Press crabmeat into ramekins, turn onto plates, and serve with mayonnaise, salad, and bonito flakes.