In this episode of Let’s Get Fat, Chef David LeFevre of Fishing with Dynamite in Manhattan Beach, Calif. shows Playboy senior editor Jeremy Repanich how to whip up his Koshihikari rice with blue crab, sea urchin and katsuo-dashi. The Japanese-style dish is similar to risotto, but uses a katsuo-dashi broth instead of a chicken or beef broth.
Chef LeFevre begins by coating short grain rice with a lot of extra virgin olive oil, completely coating the grain. Then he adds some shallot, garlic, and white wine to contribute acidity and depth. Once the liquid is cooked off, the process of adding the katsuo-dashi broth begins. Along the way, he cooks the dish’s shrimp, crab, and sea urchin with butter, basil, lemon juice, shiro dashi and salt. He tops the masterpiece off with a single golden yolk, some salt, green onion and some borage flowers.