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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 Deciding On The Best Foods Will Help You Stay Fit And Healthy.
The one thing that some of you may already understand is that by consuming the right foods can have a massive effect on your health. Its also wise to realize that there are foods that you will want to avoid at all costs and that would be the majority of food you find at the fast food chain restaurants. The foods that you receive from these fast food places are usually foods that are very unhealthy, loaded with fat and generally have little to no nourishment. On this page we’re going to be going over foods that you should be eating that can help you stay healthy and balanced.
Everybody likes to have dessert just after their meals and if you are one of those people you may want to think about some citrus fruit. All of the nutrition in citrus fruit, including vitamin C, are in addition essential for maintaining your health. One desert that I have always loved is orange pieces combined together with shredded coconut and mixed together with a light honey dressing.
If you decide that your overall health is important to you, you need to take these recommendations to heart. One thing that you ought to actually avoid is all of the processed foods that you can easily purchase in the stores, and start preparing fresh foods for your meals.
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 achieve that.
The ingredients needed to prepare Crab Sukiyaki (or Hot Pot):
- Get Spider or snow crab
- Prepare Enoki mushrooms/Chinese cabbage/Grilled tofu/Carrots/Shiitake mushrooms/Kudzu noodles/ Shimeji mushrooms/Maitake mushrooms/Japanese leeks/Mizuna, etc
- You need Hot pot soup stock:
- Use Dashi stock (kombu and bonito flakes)
- Take Usukuchi soy sauce
- Use Sake
- Take Mirin
- You need 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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