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Ingredients
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Crab & Seasoning
Cured Egg Yolk
Finishes & Garnish
Method
Cured Egg Yolk
Prepare cure bed
In a shallow dish or small baking pan, mix the kosher salt and granulated sugar thoroughly to make an even curing mixture.
Cure yolks
Make four shallow wells in the cure mixture. Carefully separate yolks from whites, keeping yolks intact. Gently place each yolk into its own well so it is partially buried and supported by the salt-sugar mix.
Refrigerate
Cover the dish tightly with plastic wrap and refrigerate 4–6 hours for a lightly cured, still-soft yolk; 12–24 hours for a firmer, jammy yolk. (For this recipe, 12 hours gives a pleasantly dense texture.)
Rinse & dry
After curing, gently lift each yolk from the cure, rinse briefly under cold water to remove excess salt, then pat very gently with paper towel. Place yolks on a wire rack and refrigerate uncovered for 30 minutes to form a slight pellicle.
Optional: slice or grate
Depending on service: you can slice cured yolks thinly, grate them over the finished dish, or serve whole to be broken at the table.
Crab & Seasoning
Bring crab to temperature
If crab meat is chilled from the fridge, let it sit 10–15 minutes at room temperature to take the chill off (helps flavors bloom). Keep covered.
Mix base
In a medium bowl, combine the koji-kosho, grated garlic, yukari, lemon juice, salt, and black pepper. Whisk briefly until homogenous. Taste carefully: koji-kosho is salty and pungent, adjust salt if needed.
Fold in crab
Gently fold the crab meat into the seasoned mixture with a silicone spatula or large spoon to keep lumps of crab intact. Aim for even coating without overworking the meat. If mixture seems dry, fold in up to 2 teaspoons neutral oil for silkiness.
Rest for flavor
Cover the bowl and let the dressed crab rest in the refrigerator 20–30 minutes to allow flavors to meld. Remove 10 minutes before serving so the crab isn't ice-cold.
Assembly & Garnish
Portion crab
Divide the dressed crab into 4 equal small portions (about 3/8 cup each) and arrange on chilled plates or on crisped toasts/steamed buns.
Add cured yolk
If using whole cured yolks, place one yolk gently atop each portion of dressed crab. If grated, grate a small amount of cured yolk over each portion to impart savory umami and color.
Finish & garnish
Sprinkle each portion with a pinch of toasted sesame seeds and a light dusting of additional yukari if desired. Tuck microgreens or a small shiso leaf beside the crab for freshness. If you like, drizzle a few drops of neutral oil around the plate for gloss.
Service suggestion
Serve immediately with crisps or steamed buns alongside. If whole yolks are used, instruct diners to gently break the yolk into the crab to yield creamy richness with the koji-kosho spice.