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We hope you got insight from reading it, now let’s go back to crab sukiyaki (or hot pot) recipe. To cook crab sukiyaki (or hot pot) you only need 8 ingredients and 11 steps. Here is how you do that.
The ingredients needed to prepare Crab Sukiyaki (or Hot Pot):
- You need 2 of Spider or snow crab.
- Prepare 1 of Enoki mushrooms/Chinese cabbage/Grilled tofu/Carrots/Shiitake mushrooms/Kudzu noodles/ Shimeji mushrooms/Maitake mushrooms/Japanese leeks/Mizuna, etc.
- Prepare of Hot pot soup stock:.
- Provide 2000 ml of Dashi stock (kombu and bonito flakes).
- Use 4 tbsp of Usukuchi soy sauce.
- Get 4 tbsp of Sake.
- Provide 4 tbsp of Mirin.
- Use 1 tsp of Salt.
Instructions to make Crab Sukiyaki (or Hot Pot):
- 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..
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