PRODUCT: Crumbled and deep-frozen CHATKA King Crab Meat, or traditional canned King Crab Meat or canned glass.

Recipe created by Chef Hugo Muñoz of the Ugo Chan Restaurant in Madrid. Hugo Muñoz has a Michelin Star, his Japanese cuisine with links to the international seasonal cuisine shows the gastronomic richness of his personal project. His recipe brings the creativity with deep and persistent flavours of haute cuisine with CHATKA Royal Crab meat.

6pax.

INGREDIENTS:

-Gyoza dough 12 pcs.

-Galician point 15gr.

-salted pork backbone 1kg.

-Beef trotters 0,5kg.

-Pork hand 1kg.

-Dried faba bean 20gr.

-Potato 50gr.

-kale 150gr.

-crumbled meat of CHATKA king crab 100gr.

PREPARATION

Blanch the cow’s trotters, pig’s trotters, pork trotters, pork offal and backbone for 4 minutes. Strain and add the legs, beans, backbone and potatoes in a clean bowl, leave to cook for 4 hours and leave to rest with residual heat for 2 hours.

For the gyozas, take 15g of crumbled CHATKA Cangrejo Real meat and close the gyozas, keeping one fold straight and folding the other fold with the other.

Remove the kale and fry at 160 degrees until crispy.

To cook the gyoza, use a steamer at maximum heat and it will be ready in about 3 minutes.

PRODUCT INFORMATION: Crumbled and deep-frozen CHATKA King Crab Meat, or traditional canned King Crab Meat or canned glass.