Igaguri – Spiky Crab Balls Filled with Chestnuts

Try this delicious noodle dish:

_Preparation_ 1. Soak the kombu in one-eighth liter of water for 30 minutes, fold in the flour, mix to a paste and set aside.

2. grind the lobster crabs in order in an electric mixer or put them through the grinder twice. Then, using the mixer or a large spoon, stir in mirin, egg whites, salt, and 6 tbsp. of the kombu flour paste, beating until a creamy mixture forms.

3. Using a small, sharp kitchen knife, cut the white beets into 1 cm balls. Divide the crab mixture into 6 portions and shape into 6 balls with moistened hands. Press each of the balls in, and press a round piece of beet into it.

Repeat forming the crab mixture into a ball with the beet in the center.

4. lay out the pasta on a piece of parchment paper. Twist the crab balls in it and turn to the other side until the noodles stick to them like thorns.

_Preparation_ In a deep saucepan or deep fryer, pour enough oil so that it is 8 inches deep in the saucepan. Heat the oil over high heat until a deep fry thermometer reads 190°C. Finish frying 3 of the 4 crab balls at a time in the fat bath for 2 or 3 minutes, until golden brown. Remove from fat and drain on paper towels.

Using chopsticks or the tip of a knife, carefully open each ball, take out the piece of beetroot and put in a chestnut instead.

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