Kani Tofu with Century Egg Choya Sauce

This is a Japanese dish that serve either as a side dish or appetizer, quite popular in most Japanese restaurant in Singapore. The recipe come from my friend MJ.

Ingredients (Serves 6 – 8)

• 2 century eggs with eggs separated from yolk
• 2 mud crabs, steamed, extract the meat (or 150 grams of canned crab meat)
• 2x 300g silken tofu
• 5 tablespoons of choya
• 1 tablespoon sugar varied to taste
• 100 ml warm water
• 1/2 tablespoons extra virgin olive oil

Instructions

1. Preparing the sauce;
   1. Blend 2 century egg yolks, 1.5 century egg ‘whites’, choya, sugar, oil & water till smooth.
   2. Set aside to cool
2. Traditional Plating;
   1. Dice the remaining century egg ‘whites’ into small pieces
   2. Cut Silken Tofu into 4 blocks each. Set on individual platters
   3. Take 2 tablespoons of the century egg sauce & ladle them gently onto tofu
   4. Top the tofu with 2 – 3 teaspoons full of crab meat
   5. Garnish the crab meat with the pieces of century egg ‘whites’
3. Cocktail Layering;
   1. Dice the remaining century egg ‘whites’ into small pieces
   2. Take 2 – 3 tablespoons of tofu, placing it in a clear glass cup
   3. Ladle 1 tablespoon of sauce onto tofu
   4. Take another 2 -3 tablespoons of tofu, carefully layering it on top of the sauce
   5. Layer another tablespoon of sauce
   6. Top with 2 – 3 teaspoons of crab meat
   7. Garnish with pieces of century egg ‘whites’