Fresh Crab and Noodles in a Pot

Name: Fresh Crab and Noodles in a Pot (Kani Nabé)
Yield: Serves 4
Cuisine: Japan
Ingredients: ½ lemon, cut into 4 wedges; 2-3 tablespoons soy sauce; 3-4 ounces enokidaké (slender creamy white) or shiméjitaké (clusters of small pale brown) mushrooms; 3-4 ounces enokidaké (slender creamy white) or shiméjitaké (clusters of small pale brown) mushrooms; ¼ pound (about ¼ head) hakusai (Chinese cabbage); 4-5 ounces dried harusamé (cellophane noodles); pinch salt; 4-5 scallions, white and green parts; 12-20 square inches dashi kombu (kelp for stock making) 2 cups cold water; 1 tablespoon saké (Japanese rice wine); 2-4 whole fresh crabs, about 1½ pounds in all; 12-20 square inches dashi kombu (kelp for stock making) 2 cups cold water

Kani Nabé

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

About

In Hokkaido, the northernmost island of the Japanese archipelago, this one-pot meal is a midwinter treat. The same bubbling-pot preparation can become a showcase for American Dungeness crabs caught along the Pacific Northwest coast or for our blue crabs from the Eastern Shore. Since fresh enokidaké mushrooms are being cultivated in California now, and shiméjitaké mushrooms are being grown in Virginia, this Japanese classic can be transplanted into American homes!

Ingredients

Asia
Japan
Fish course
Pescatarian
Winter

Ingredients

Method