Entree: Japan – Chugoku – 蟹どて鍋 ➤ Kani Dote Nabe (Chugoku-style crab hot-pot simmered in a savory miso and dashi broth with vegetables and tofu)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1 1/2 lb (680 g) crab legs (king or snow), pre-cooked and cracked
- 6 cups (1.4 L) dashi stock
- 3 tbsp (45 ml) white miso
- 1 tbsp (15 ml) red miso or awase miso
- 2 tbsp (30 ml) sake
- 1 tbsp (15 ml) mirin
- 1 tbsp (15 ml) soy sauce
- 8 oz (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 4 cups (240 g) napa cabbage, sliced
- 4 oz (115 g) fresh shiitake mushrooms, stems removed and caps sliced
- 4 oz (115 g) enoki mushrooms, trimmed
- 2 medium carrots, thinly sliced (about 1 cup / 130 g)
- 3 green onions, sliced on the diagonal
- 1 tbsp (15 g) grated fresh ginger
- 1 tbsp (15 ml) sesame oil (optional)
- Ponzu or lemon wedges for serving

Instructions

1. Prepare dashi stock and keep hot in a pot set over medium heat.
2. In a small bowl, dissolve the white and red miso with a ladle of hot dashi to make a smooth miso slurry.
3. Add sake, mirin, and soy sauce to the main pot of dashi. Stir in the miso slurry off the heat (to avoid boiling miso) and return to a gentle simmer.
4. Add carrots, napa cabbage, shiitake, enoki, tofu, and grated ginger to the pot; simmer until vegetables are tender-crisp, about 5–7 minutes.
5. Add the crab legs to the pot and warm through for 2–3 minutes until heated but not overcooked. Drizzle sesame oil if using and scatter sliced green onions on top.
6. Serve family-style at the table, ladling broth, vegetables, tofu, and crab into individual bowls. Offer ponzu or lemon wedges for finishing.