Hello everybody, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Crab Sukiyaki (or Hot Pot). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Crab Sukiyaki (or Hot Pot) Recipe.
You can have Crab Sukiyaki (or Hot Pot) using 8 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Crab Sukiyaki (or Hot Pot)
- It’s 2 of Spider or snow crab.
- You need 1 of Enoki mushrooms/Chinese cabbage/Grilled tofu/Carrots/Shiitake mushrooms/Kudzu noodles/ Shimeji mushrooms/Maitake mushrooms/Japanese leeks/Mizuna, etc.
- You need of Hot pot soup stock:.
- Take 2000 ml of Dashi stock (kombu and bonito flakes).
- You need 4 tbsp of Usukuchi soy sauce.
- It’s 4 tbsp of Sake.
- Prepare 4 tbsp of Mirin.
- Make ready 1 tsp of Salt.
Crab Sukiyaki (or Hot Pot) instructions
- 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..
- 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..
- 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..
- 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)..
- 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..
- If you add the crab shells and trimmings to the dashi, it'll enhance the flavor. Meanwhile, prepare the vegetables..
- 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%..
- Bring back to a boil, add the mizuna and cook in residual heat. Do not overcook the crab. Serve with plenty of soup!.
- 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..
- Make stewed tsukudani kombu with the used kombu..
- Make a furikake seasoning for rice with your used bonito flakes..