Recipe of Award-winning Crab Sukiyaki (or Hot Pot)
Hey everyone, hope you are having an incredible day today. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Perfect Crab Sukiyaki (or Hot Pot). One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Crab Sukiyaki (or Hot Pot), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crab Sukiyaki (or Hot Pot) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Crab Sukiyaki (or Hot Pot) is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few ingredients. You can have Crab Sukiyaki (or Hot Pot) using 8 ingredients and 11 steps. Here is how you can achieve that.
To be honest, I prefer the zosui rice more than the hot pot itself. Crab hot pots are especially delicious to make zosui with.
-Do not overcook the crab, otherwise it'll dry out!
-When you prepare crab, use kitchen scissors. It will be easier. For 5 servings. Recipe by Cooking S Papa
Ingredients and spices that need to be Prepare to make Crab Sukiyaki (or Hot Pot):
- 2 Spider or snow crab
- 1 Enoki mushrooms/Chinese cabbage/Grilled tofu/Carrots/Shiitake mushrooms/Kudzu noodles/ Shimeji mushrooms/Maitake mushrooms/Japanese leeks/Mizuna, etc
- Hot pot soup stock:
- 2000 ml Dashi stock (kombu and bonito flakes)
- 4 tbsp Usukuchi soy sauce
- 4 tbsp Sake
- 4 tbsp Mirin
- 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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So that's going to wrap this up with this exceptional food Recipe of Speedy Crab Sukiyaki (or Hot Pot). Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!