Kani House is not only a great place to eat crab, but also for fugu (puffer fish).
Fugu can be lethally poisonous due to its tetrodotoxin; therefore, it must be carefully prepared to remove toxic parts and to avoid contaminating the meat. The restaurant preparation of fugu is strictly controlled by law in Japan and several other countries, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish. Domestic preparation occasionally leads to accidental death. Fugu is served as sashimi and chirinabe. Some consider the liver to be the tastiest part, but it is also the most poisonous, and serving this organ in restaurants was banned in Japan in 1984. Fugu has become one of the most celebrated and notorious dishes in Japanese cuisine.
These days, most of fugu you have in China are artificial breeding, it's legal since last year. At Kani House, you can feel free and safe to taste this delicacy of the world. One fugu fish can be cooked in many diffenet ways, we enjoyed a fugu feast by starting with Fugu Fish Jelly (河豚鱼琥珀冻 28RMB), followed by Shredded Fugu Fish Skin in Pomelo Vinegar (香柚河豚鱼皮丝 38RMB), we all know the skin of Fugu is full of stings, but they have carefully removed all of them and it's full of collagen, the taste is very smooth.
Next dish is the Fugu Sashimi (河豚鱼刺身 88RMB/medium, 138RMB/big), this is one of the most popular ways to eat fugu. Fugu meat is non-fatty and has a uniquely firm texture. Some people say they can feel a tingling sensation from trace amounts of fugu toxin in the meat. When eaten as sashimi, it’s known as “fugusashi” or “tessa” in the Western Kansai region. Because the raw meat can be chewy, it’s sliced thinly to the point where it becomes transparent and is usually served on an elaborately patterned plate so that the design of the plate shows through the pieces of sashimi.
Crispy Fried Fugu (酥炸河豚鱼块 78RMB) looked like tempura, but when we took a bite, it also reminded us fried chicken. Fugu Salad (河豚鱼色拉 58RMB) is a highlight, the fugu meat was cooked in a low temperature, the salad dressing the perfectly matching the lettuce and shredded radish.
Fugu Paper Hot Pot (河豚鱼纸火锅 198RMB), they call it Fugu Nabe (Tecchiri), or Fugu Shabu in Japan, it's the happy ending of the whole meal. We put fugu meat and skin simmered together with vegetables in a simple dashi broth made with kombu kelp that takes on the delicate flavor of the fugu during cooking. The dish is often called “tecchiri” or “fugu-chiri” for the “chiri, chiri” sound that fugu is believed to make in the broth as it cooks. Fugu-shabu is a similar dish to fugu hot pot, but rather than cooking all of the ingredients together in the nabe pot, each bite of fugu is swished lightly in the broth piece-by-piece over the course of the meal.
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