Crab Sukiyaki (or Hot Pot). This Beef sukiyaki Japanese hot pot recipe is inspired from a great cookbook called Japanese Hot Pots. Japanese hot pot, or nabe, are the perfect dish this What is Nabe or Hot Pot? In restaurants here in the US, most people's experience eating Japanese hot pots are at a Shabu-Shabu restaurant.

If this makes you squeamish, or the risk of eating raw egg out weighs. Sukiyaki ingredients (use what you like and as much or as little of each as you'd like): Thinly sliced, well marbled beef Napa cabbage, chopped Onions, sliced Green onions, cut on the bias Fresh shiitake mushrooms, stems removed, left. If you like crab fat or roe (aligue in the Philippines), then you're going to love this. You can have Crab Sukiyaki (or Hot Pot) using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Crab Sukiyaki (or Hot Pot)

It's 2 of Spider or snow crab.
It's 1 of Enoki mushrooms/Chinese cabbage/Grilled tofu/Carrots/Shiitake mushrooms/Kudzu noodles/ Shimeji mushrooms/Maitake mushrooms/Japanese leeks/Mizuna, etc.
It's of Hot pot soup stock:.
Prepare 2000 ml of Dashi stock (kombu and bonito flakes).
It's 4 tbsp of Usukuchi soy sauce.
You need 4 tbsp of Sake.
You need 4 tbsp of Mirin.
Prepare 1 tsp of Salt.

Here are some pickled vegetables and fruit and a bowl of rice porridge. Grant Pedersen. "Sukiyaki is such a good winter meal. The first time I had sukiyaki was in a restaurant in Tokyo, and it was terrific. Sukiyaki (鋤焼/すき焼き) is a Japanese dish in the nabemono (Japanese hot pot) style.

Crab Sukiyaki (or Hot Pot) step by step

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..

It consists of thinly sliced beef with other ingredients such as tofu, negi, mushrooms, jelly noodles and cabbage. Posh Sukiyaki & Hot Pot is permanently closed. We hope to see you again soon. Sukiyaki is a very simple meal that involves cooking thinly sliced beef and other ingredients such as various vegetables, tofu, and noodles. Styles of sukiyaki depend on the region that they come from, but the ingredients are quite similar.