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1
Combine 2 sheets of kombu seaweed in 2000 ml of water.
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2
Soak for 2 hours, then turn on the heat to boil.
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3
Reduce the heat to the lowest once the kombu starts swimming in the pot.
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4
Heat for 5 minutes.
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5
If you put 1 cup of bonito flakes into a clean empty tea bag, it's easy to make dashi stock.
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6
Burn off the alcohol from the sake and mirin to enhance the flavor.
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7
Prepare the crab.
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8
Place the bottom of the knife blade on the joints and you should be able to cut the crab legs easily.
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9
Kitchen scissors also work well.
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10
Make slits on the shells of crab legs with a knife.
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11
Move the blade so as to peel off the shell (if you think it is difficult, cut the leg joints lengthwise).
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12
Add the bonito flake sachet into the dashi stock and simmer for 5 minutes over low heat.
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13
Add all the seasonings for the soup stock and bring to a boil.
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14
Transfer the soup stock to a bowl and leave to cool.
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15
If you add the crab shells and trimmings to the dashi, it'll enhance the flavor.
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16
Meanwhile, prepare the vegetables.
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17
Put all the ingredients except the crab and mizuna leaves in a clay pot.
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18
Pour in the soup stock.
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19
Add the crab after the ingredients are cooked through about 80%.
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20
Bring back to a boil, add the mizuna and cook in residual heat.
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21
Do not overcook the crab.
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22
Serve with plenty of soup!
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23
Prepare your rice porridge with the remaining soup at the end.
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24
Rinse cooked rice to remove any stickiness or gluten.
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25
Add the rice to the pot and bring back to a boil.
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26
Turn off the heat and add a beaten egg and mitsuba.
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27
Cover with a lid to steam through.
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28
Make stewed tsukudani kombu with the used kombu.
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29
Make a furikake seasoning for rice with your used bonito flakes.
