So you may be making ready Crab Sukiyaki (or Hot Pot) recipes for your family but this ideas may be useful.
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We hope you got benefit 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 cook Crab Sukiyaki (or Hot Pot):
- Take 2 Spider or snow crab
- You need 1 Enoki mushrooms/Chinese cabbage/Grilled tofu/Carrots/Shiitake mushrooms/Kudzu noodles/ Shimeji mushrooms/Maitake mushrooms/Japanese leeks/Mizuna, etc
- Provide Hot pot soup stock:
- Get 2000 ml Dashi stock (kombu and bonito flakes)
- You need 4 tbsp Usukuchi soy sauce
- Prepare 4 tbsp Sake
- Take 4 tbsp Mirin
- You need 1 tsp Salt
Steps 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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