Crab Hot Pot & Crab Porridge
Japanese crab hot pot recipe using red king crab, salmon, and veggies. And crab porridge recipe using leftover broth! Perfect dish for cold winter days.
Equipment
- Japanese clay pot (regular pot works too)
Ingredients
Crab Hot Pot
- 1 dashi pack
- 1 dried konbu ...optional
- 4 cups water
- 2.5 lb red king crab …chop in half if legs are too long to fit in the pot.*Make sure you wash off any sand from the crab if you see any.
- 0.75-1 lb salmon …optional. Other seafood works too!
- 1/2 large napa cabbage …chop to 1-2 in. width.
- 2 leek …use white part, chop to 1-2 in. width.
- 1 pack silken tofu …cut into 1-2 in cubes. Firm tofu works but I prefer silken.
- 1 pack shirataki/konnyaku
- 1 pack shimeji mushuroom …oyster mushroom, shiitake mushroom or enoki mushroom are great for hot pots, too.
Crab Porridge (after eating hot pot)
- 2 cups cooked rice ...sushi rice or medium Calrose rice
- 1 egg ...beaten
- 2-3 green onion ...chop
- 1 cup cooked seafood …save some crab meat and salmon from the hot pot
- left over soup stock
Optional sauce & spice
- Ponzu
- Japanese Hot Pepper (Ichimi or Shichimi)
Instructions
Prep : Broth for Crab Hot Pot
- Add water, dashi pack, konbu and crab in a clay pot and boil under medium-high heat for about 15-20 min, covered. Take out crab & dashi pack. Broth is ready.
Crab Hot Pot
- Place crab, napa cabbage, leek, salmon, tofu, mushrooms & shirataki in the pot and cook for about 15 min or until napa cabbage gets tender, covered under medium high heat. (No need to fit all ingredients in at once since you can make multiple batches. I usually use about 1/2-1/3 of each ingredient per batch.)
- Serve in individual bowls and enjoy with ponzu, hot pepper. Cooked rice will be perfect to eat with hot pot.
- Repeat #1-2 until you get full or use all the ingredients but remember to save about 1 cup of seafood for the porridge. Make sure to scoop everything out before moving onto the next batch.
Crab Porridge ("Shime" = closure)
- Boil the leftover broth from the hot pot.
- Add rice, egg, seafood & green onions and cook for about 5 minutes, covered under low-medium heat. If the liquid evaporates and the ingredients start to stick to the pot, add 1/2 cup of water. Add more as necessary.
- Serve in individual bowls and enjoy. Optionally, eat with ponzu & hot pepper.
Notes
The porridge is best to eat right after it’s cooked but if you would like to save some for later, rice will gradually absorb the broth and the porridge will get clumpy. In that case, mix in some water when reheating.