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Before you jump to Crab Sukiyaki (or Hot Pot) recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Can Help You Stay Fit And Also Healthy.
When it comes to the foods that you eat, you will notice that your overall health can be effected either positively or negatively. You should also comprehend that there are foods that you will want to avoid at all costs and that would be most food you find at the fast food chain restaurants. These types of foods are filled with bad fat and also have hardly any nutritional value. Because of this we are going to be going over the food items that you should be eating that will have a beneficial effect on your health.
Every person likes to have dessert after their meals and if you are one of those individuals you may want to think about some citrus fruit. Most of the nutrition in citrus fruit, including vitamin C, are also required for maintaining your health. You may also want to put together a number of things like orange sections, shredded coconut blended with a teaspoon of honey.
By simply following a few of the suggestions above you will see that you will end up living a healthier life. The pre packaged highly processed foods that you can discover in any store is also not good for you and alternatively you should be cooking fresh nourishing foods.
We hope you got insight from reading it, now let’s go back to crab sukiyaki (or hot pot) recipe. You can cook crab sukiyaki (or hot pot) using 8 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to make Crab Sukiyaki (or Hot Pot):
- Use Spider or snow crab
- Get Enoki mushrooms/Chinese cabbage/Grilled tofu/Carrots/Shiitake mushrooms/Kudzu noodles/ Shimeji mushrooms/Maitake mushrooms/Japanese leeks/Mizuna, etc
- Prepare Hot pot soup stock:
- Take Dashi stock (kombu and bonito flakes)
- You need Usukuchi soy sauce
- Provide Sake
- Use Mirin
- Get 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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