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Kani-nabe
Region: Hokkaido, Kashiro city
The most famous product of Hokkaido is crab. When the season starts in Hokkaido shops different kinds of crabs such as horsehair crab, thorny crab, Kamchatka crab and others can be seen.
When somebody speaks of Hokkaido you first recollect a crab, namely kani-nabe, which lets enjoy the taste of a crab to the full extent. Also kani-nabe is the best winter course!
Ingredients (for 4 servings):
2 crabs
1/4 head Chinese cabbage
10 cm daikon
1 bunch mushrooms
4 shiitake mushrooms
1/2 tsp salt
For broth:
7 glasses water
10 cm sea kale
20 g tuna flakes
2 tbsp soy sauce (light-salted)
For bigarade juice:
1/2 glass broth
3 tbsp lemon juice
3 tbsp soy sauce
1 tsp mirin
For maple seasoning:
1/3 glass grated daikon
1 tsp powdered red pepper
Preparation:
1. Prepare broth. Put sea kale in water and boil. When the water starts boiling, take out the sea kale.
2. Add tuna flakes boil for about 3 minutes then turn off the fire and put crab in the water.
3. Add all the ingredients, meat and crab bowels into the broth and the dish is ready.
4. Mix all the ingredients for bigarade juice.
5. Prepare maple seasoning.
6. Mix bigarade juice with maple seasoning and use this mixture as a sauce for kani-nabe.
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