About the Recipe
Recipes and food styling Edel Breslin @oirtonics
Photography @nathaliemc, assisted by @greeneyedspirit
For the crab of Aran
250g cooked crab meat
1 Tsp fresh dill
2 Tbsp mayonnaise
Zest and juice of 1 unwaxed lemon
For the Wakame and Moss Boss kraut
15g Blitzed dried Wakame
100ml Moss Boss Tonic
200g curly kale
150g thinly sliced fennel
1 Tbsp soy sauce
1 Tsp sea salt
For the soy pickled egg
4 free range eggs
3/4 cup soy sauce
3 Tbsp mirin ( sweet Japenese rice wine )
2 Tbsp unsweetened rice vinegar
1 Tsp maple syrup
Dilisk, to garnish
For the Mango Mazzaleen mayo
1 Tbsp mayonnaise
1 Tbsp Birdhouse Mango Mazzaleen sauce
thinly sliced fresh cucumber, to garnsih
thinly sliced radish, to garnisih
Place wild rice, water, salt and lemon in a saucepan over medium-high heat. Stir and put the lid on.
Bring it to a boil, turn the heat down to low and let it simmer for 40-45 minutes. Drain excess liquid.
Place eggs in boiling water for 5 1/2 minutes ( for gooey eggs ). When done, run under cold water. Peel off shell.
In a mixing bowl, add soy sauce, mirin, vinegar and maple syrup. Place eggs in the marinade. This can be made the night before.
Place the cooked crab in a mixing bowl with fresh dill, zest and juice of a lemon and mayonnaise. Mix well and season. Place in the fridge until ready to plate.
Mix wakame, curly kale, fennel, Moss Boss Tonic, soy sauce and sea salt together in a bowl.
For mango mayo, mix together mayonnaise and Birdhouse Mango Mazzaleen.
To garnish, on a mandolin or with a sharp knife, thinly slice fresh cucmber and raddish.
Build your rice bowl and drizzle with mango mayo.