Recipe: Tasty Crab Sukiyaki (or Hot Pot)

Crab Sukiyaki (or Hot Pot). Put all the ingredients except the crab and mizuna leaves in a clay pot. Bring back to a boil, add the mizuna and cook in residual heat. Mix together chicken broth, soy sauce, sake, and mirin.

Remove meat, vegetables, and tofu from pan and serve with the noodles. Bring communal cooking into your household with this sukiyaki hot pot recipe. Sukiyaki consists of thinly sliced cuts of meat and vegetables in a sweet soy sauce flavoured soup, and is just as tasty with or without the meat slices. You can have Crab Sukiyaki (or Hot Pot) using 8 ingredients and 11 steps. Here is how you cook that.

Ingredients of Crab Sukiyaki (or Hot Pot)

1. Prepare of Spider or snow crab.
2. It's of Enoki mushrooms/Chinese cabbage/Grilled tofu/Carrots/Shiitake mushrooms/Kudzu noodles/ Shimeji mushrooms/Maitake mushrooms/Japanese leeks/Mizuna, etc.
3. You need of Hot pot soup stock:.
4. Prepare of Dashi stock (kombu and bonito flakes).
5. It's of Usukuchi soy sauce.
6. It's of Sake.
7. You need of Mirin.
8. You need of Salt.

A versatile meal ideal for enjoying during those cold winter nights. Bring to a boil, turn off the heat, make sure all the sugar is dissolved, and transfer to a bowl. Add vegetables, tofu, and other ingredients to the pot (keep the udon for later). Add more Sukiyaki Sauce or dashi (or water) if necessary.

Crab Sukiyaki (or Hot Pot) step by step

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..

Turn on portable burner and bring water to a boil. Now you're ready to add the veggies, mushroom, and meat! Sukiyaki is an original Japanese hotpot dish also containing thinly sliced beef, which is cooked in a shallow pan. It usually contains shirataki (konyaku potato starch) noodles, green onions, mushrooms, carrots, and other vegetables, which are simmered in a salty-sweet sauce. A flat iron pot is used to cook sukiyaki.