Crab shell hotpot
This dish uses crab shells, which are often thrown away. You can add your favorite ingredients to it. If you have one, we recommend placing it on a tabletop charcoal grill and heating it over solid fuel
How to make it
1
Make the crab stock. Put the crab shells in a pot with enough water to cover them, and bring to a boil. Once it boils, remove from the heat and strain through a colander lined with a cheesecloth
2
Remove the meat from the crab shells and wash and clean them
3
Put 1 cup of crab stock and Happomibijin in a pot and heat
4
Place the crab legs and shimeji mushrooms in a pot, heat briefly, then remove to the shells and top with parsley
5
Bring the remaining liquid in the pot to a boil and pour into (4)
Ingredients for 2 people
-
[Crab stock]
- crab shells
- 1 cup
-
- water
- Appropriate amount
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- crab leg meat
- About 2 pieces
-
- Shimeji
- 15g
-
- parsley
- A little
[PR]
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