Crab Sukiyaki (or Hot Pot)

Name: Crab Sukiyaki (or Hot Pot)
Yield: 5 servings
Cuisine: American
Ingredients: 2 Spider or snow crab; 1 Enoki mushrooms/Chinese cabbage/Grilled tofu/Carrots/Shiitake mushrooms/Kudzu noodles/ Shimeji mushrooms/Maitake mushrooms/Japanese leeks/Mizuna, etc; 2000 ml Dashi stock (kombu and bonito flakes); 4 tbsp Usukuchi soy sauce; 4 tbsp Sake; 4 tbsp Mirin; 1 tsp Salt

cookpad.japan @cookpad_jp

To be honest, I prefer the zosui rice more than the hot pot itself. Crab hot pots are especially delicious to make zosui with.

-Do not overcook the crab, otherwise it'll dry out!
-When you prepare crab, use kitchen scissors. It will be easier. For 5 servings. Recipe by Cooking S Papa

To be honest, I prefer the zosui rice more than the hot pot itself. Crab hot pots are especially delicious to make zosui with.

-Do not overcook the crab, otherwise it'll dry out!
-When you prepare crab, use kitchen scissors. It will be easier. For 5 servings. Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

To be honest, I prefer the zosui rice more than the hot pot itself. Crab hot pots are especially delicious to make zosui with.

-Do not overcook the crab, otherwise it'll dry out!
-When you prepare crab, use kitchen scissors. It will be easier. For 5 servings. Recipe by Cooking S Papa

To be honest, I prefer the zosui rice more than the hot pot itself. Crab hot pots are especially delicious to make zosui with.

-Do not overcook the crab, otherwise it'll dry out!
-When you prepare crab, use kitchen scissors. It will be easier. For 5 servings. Recipe by Cooking S Papa

Saved

Ingredients

5 servings

2Spider or snow crab
1Enoki mushrooms/Chinese cabbage/Grilled tofu/Carrots/Shiitake mushrooms/Kudzu noodles/ Shimeji mushrooms/Maitake mushrooms/Japanese leeks/Mizuna, etc
Hot pot soup stock:
2000 mlDashi stock (kombu and bonito flakes)
4 tbspUsukuchi soy sauce
4 tbspSake
4 tbspMirin
1 tspSalt

Saved

Steps

1

Combine 2 sheets of kombu seaweed in 2000 ml of water. Soak for 2 hours, then turn on the heat to boil. Reduce the heat to the lowest once the kombu starts swimming in the pot. Heat for 5 minutes.
2

If you put 1 cup of bonito flakes into a clean empty tea bag, it's easy to make dashi stock. Burn off the alcohol from the sake and mirin to enhance the flavor.
3

Prepare the crab. Place the bottom of the knife blade on the joints and you should be able to cut the crab legs easily. Kitchen scissors also work well.
4

Make slits on the shells of crab legs with a knife. Move the blade so as to peel off the shell (if you think it is difficult, cut the leg joints lengthwise).
5

Add the bonito flake sachet into the dashi stock and simmer for 5 minutes over low heat. Add all the seasonings for the soup stock and bring to a boil. Transfer the soup stock to a bowl and leave to cool.
6

If you add the crab shells and trimmings to the dashi, it'll enhance the flavor. Meanwhile, prepare the vegetables.
7

Put all the ingredients except the crab and mizuna leaves in a clay pot. Pour in the soup stock. Add the crab after the ingredients are cooked through about 80%.
8

Bring back to a boil, add the mizuna and cook in residual heat. Do not overcook the crab. Serve with plenty of soup!
9

Prepare your rice porridge with the remaining soup at the end. Rinse cooked rice to remove any stickiness or gluten. Add the rice to the pot and bring back to a boil. Turn off the heat and add a beaten egg and mitsuba. Cover with a lid to steam through.
10

Make stewed tsukudani kombu with the used kombu.
11

Make a furikake seasoning for rice with your used bonito flakes.