Crab Sukiyaki (or Hot Pot)
Crab Sukiyaki (or Hot Pot)

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, crab sukiyaki (or hot pot). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Crab Sukiyaki (or Hot Pot) is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Crab Sukiyaki (or Hot Pot) is something which I’ve loved my whole life.

Sukiyaki is a very simple meal that involves cooking thinly sliced beef and other ingredients such as various vegetables, tofu, and noodles. Feeding a group of family or friends is easy and they'll have so much fun participating in the cooking of their own food. Crab dish SUKIYAKI cooked in Japanese pot 〜カニスキ、カニ鍋.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook crab sukiyaki (or hot pot) using 8 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Crab Sukiyaki (or Hot Pot):
  1. Get 2 Spider or snow crab
  2. Take 1 Enoki mushrooms/Chinese cabbage/Grilled tofu/Carrots/Shiitake mushrooms/Kudzu noodles/ Shimeji mushrooms/Maitake mushrooms/Japanese leeks/Mizuna, etc
  3. Make ready Hot pot soup stock:
  4. Take 2000 ml Dashi stock (kombu and bonito flakes)
  5. Take 4 tbsp Usukuchi soy sauce
  6. Take 4 tbsp Sake
  7. Make ready 4 tbsp Mirin
  8. Take 1 tsp Salt

Hot Pot (Sukiyaki) for One made with thinly sliced beef and assorted vegetables cooked or simmered in a sweet soy sauce based broth is delicious ! If you are familiar with Japanese hot pot dish, you have probably heard of Sukiyaki. A one-pot dish with thinly sliced beef and assorted vegetables. Sukiyaki (Japanese Hot Pot): Sukiyaki (すき焼き) is a Japanese hot pot dish that is commonly found at Japanese year-end parties (bōnenkai) and hence a perfect meal idea for year end celebrations.

Instructions to make Crab Sukiyaki (or Hot Pot):
  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.

I love to serve this dish on cold winter nights as it is full of flavour without ext. Sukiyaki (鋤焼/すき焼き) is a Japanese dish in the nabemono (Japanese hot pot) style. It consists of thinly sliced beef with other ingredients such as tofu, negi, mushrooms, jelly noodles and cabbage. It is generally thought that hot pot beef cuisine flavored with miso to kill the strong smell was the predecessor to contemporary Such stock is treated as a high-end brand in Japan. High-class restaurants that specialize in sukiyaki or shabu-shabu are generally very expensive due to the high.

So that’s going to wrap this up with this special food crab sukiyaki (or hot pot) recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!