crab one-pot

• metric
• u.s.

ingredients:

• 550 g Red King crab
• 300 g napa cabbage (Chinese cabbage)
• 1 long green onion or leek
• 90 g garland chrysanthemum greens
• (shungiku)
• 1 block tofu
• 1 package enoki (snow puff) mushrooms
• 4 shiitake mushrooms
• 1 tablespoon salt
• 1 tablespoon soy sauce
• 2 tablespoons sweet sake for seasoning (mirin) or 1 tablespoon sugar
• 1000 ml sea tangle soup stock
• You can also add your favorite ingredients (e.g., shiitake mushrooms, konnyaku, cooked thick white noodles (udon)).

step 1:

Cut the Red King crab into bite-size pieces.

step 2:

Cut the napa cabbage (Chinese cabbage) into bite–sized pieces.

step 3:

Slice the leek diagonally into 5 cm. pieces. Peel the carrot and cut into 0.5 cm. slices.

step 4:

Cut the tofu block in half lengthwise, then cut each half across 3 times. Finally, place the knife halfway down the side of the block and slice across to form 16 bite-size pieces.

step 5:

Wipe shiitake mushrooms with a wet paper towel. Cut off the stems.

step 6:

Arrange the crab, vegetables and tofu attractively in separate rows on one or more large platters.

step 7:

Boil the sea tangle soup stock. Add the mirin (or sugar), salt and soy sauce in a big pan. Bring to a boil. Add the crab, vegetables and tofu. Cover and boil on medium heat until done (about 10 minutes).