Japanese cuisine · Soups & Stews

Kani Nabe

Crab hot pot with snow crab, napa cabbage, tofu and shungiku in a light kombu broth, finished with ponzu.

Ingredients · for 4 servings

• 800 g snow crab legs (or king crab)
• 300 g napa cabbage
• 300 g firm tofu
• 200 g shungiku (or young spinach)
• 200 g shiitake mushrooms
• 1 leek
• 1.2 l water
• 1 piece kombu (15 cm)
• 3 tbsp sake
• 1 tsp salt
• 4 tbsp ponzu (or 3 tbsp soy sauce + 1 tbsp lemon juice)

Instructions

1. Cut the crab legs lengthwise along the flat side with kitchen shears so the meat is easy to remove while eating, and keep the pieces chilled until cooking.
2. Soak the kombu in cold water for 30 min. and then slowly heat the broth; remove the kombu shortly before it boils.
3. Cut the napa cabbage crosswise into 4 cm wide strips, dice the tofu, slice the shiitake, cut the leek diagonally into 3 cm pieces and wash the shungiku.
4. Season the broth with sake and salt, add the firm cabbage strips, the leek and the shiitake and cook for 6 min. over medium heat.
5. Add the crab legs and tofu and let steep covered for 6–8 min., until the crab meat is opaque white — longer will make it dry and stringy.
6. Dip the shungiku in last for 1 min. and serve everything straight from the pot with ponzu for dipping.