[Liz]

I don’t think the recipe will generate a run on Marmite supplies.

[miss marmelstein]

Oh, Ye of Little Faith! Marmite Rules!

[Liz]

For sheer variety, Japanese chefs cannot be beat. Take sushi----other than a few classics like the California roll----the variety and creativity in each and every sushi restaurant is mind-boggling. Plus they are constantly developing amazing new methods of cooking. They can take an ordinary ingredient---say taro root---and turn it into a delectable, beautiful dish.

These crab-stuffed leeks w/ "gelatin caviar" are a prime example.

CRAB-STUFFED NAGANEGI (LEEKS)

METHOD Cut naganegi (leeks) into 1 1/2" lengths, cook a bit soft
in boiling water 6-7 min. Drain/cool; then push out and remove centers,
making double-layer tubes.

STUFFING Liftout 2 2/3 tb gelatin to bowl, add 2 tb fresh cream, tb mayo,
dash sugar and 3 1/2 oz cooked/shredded crabmeat, and mix. Set over ice to
chill. Now stuff naganegi. Chill rest gelatin mixture firm 2 hours.

PLATE spread chilled gelatin on plate, stuffed naganegi on top.

GELATIN Micro covered a min Combined 5/6 cup (200cc) water, tsp
plain gelatin, 1/2 chix bouillon cube. (use some in stuffing, rest as garnish).