Sunchoke, Asian Pear, Crab Broth Recipe

Prepare crab and aromatics

If using whole live crab: bring a large pot of water to a boil, blanch crab 1 minute, shock in ice, then crack shells and reserve. If using pre-cooked crab meat or canned base: skip blanching and use shells or base as directed.

In a 3–4 L pot, heat 10 ml neutral oil over medium heat. Add thinly sliced shallot, crushed garlic, and sliced ginger. Sweat without browning for 2–3 minutes until fragrant.

Add the crab shells (or canned crab base) and pour in 1,200 ml water and 60 ml dry white wine. Add kombu and dried shiitake. Bring to a gentle simmer, then reduce heat to low and maintain a bare simmer for 25–30 minutes. Do not boil vigorously (kombu becomes bitter).

After simmering, remove from heat. Remove kombu (if still present), and strain the stock through a fine-mesh sieve lined with cheesecloth into a clean pot or bowl. Press solids gently to extract liquid, then discard solids.

Return strained stock to a clean pot. Add 15 ml mirin, 15 ml soy sauce (or 15 ml if using light soy), 10 ml rice vinegar, and 4 g salt. Taste and adjust seasoning gently — the broth should be briny but balanced with a touch of acidity and sweetness. Keep warm over very low heat until serving.

Wash sunchokes thoroughly to remove dirt. Peel if desired (skins are thin and can be left on for texture). Cut into 8–10 mm rounds or small irregular chunks for both texture and visual appeal.

In a sauté pan over medium-high heat, melt 15 g butter with 10 ml neutral oil. When foaming subsides, add the sunchoke pieces in a single layer. Cook without moving for 2–3 minutes to develop color, then toss or flip and continue to sauté for 6–8 minutes until tender and golden-brown. Season with 3 g kosher salt and 1 tsp black pepper toward the end of cooking.

For a portion of sunchokes to be puréed (optional): reserve 150 g of cooked sunchokes, place in a blender with 30–50 ml warm broth, and purée until very smooth. Pass through a fine sieve for an ultra-silky texture. Keep warm.

Core and thinly slice the Asian pear into matchsticks or very thin wedges. Toss slices with 5 ml lemon juice immediately to prevent browning.

If your crab meat is cold, warm it very lightly in a bowl set over warm water with a drizzle (5 ml) of sesame oil to add aroma; do not overheat or it will become dry. Gently toss the crab meat with 5 g toasted sesame seeds and half the chopped chives.

To assemble each bowl (serves 4): ladle about 250–300 ml warm crab broth into a shallow bowl. Add a spoonful (about 2 tbsp) of sunchoke purée to one side, arrange several browned sunchoke pieces on the other side, fan 3–4 Asian pear slices across the center, and place about 30 g crab meat on top or to the side.

Finish with a drizzle (about 5 ml) of sesame oil, a scattering of remaining chives, microgreens if using, and an extra pinch of toasted sesame seeds. Serve immediately while broth is hot and components are warm/tactile.