MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Doi's Kimchi And Crab Casserole
Categories: Japanese, Korean, Crab, Pickles, Chilies
     Yield: 4 servings

     1 kg Crab
     4    Clams
   300 g  Chinese cabbage leave kimchi
          - (including the juice)
          Bean sprouts
          Spring onion leek
     1    Piece of sea kelp
          Kochujan (spicy miso paste)

 Kimuchi Kani Nabe

 Cut the Chinese cabbage into bite size pieces. Take the long
 "whiskers" or the roots off of bean sprouts, wash, and remove
 excess water. Cut the spring onion and the leek into 5 cm long
 pieces.

 Prepare a large pan or earthenware with water and fill it with
 water. Place it over medium heat after adding the sea kelp. Right
 before the water comes to a boil, remove the kelp and add instead
 with some crab, clam and vegetables. Later, add the kimchi and the
 kochujan to adjust the flavor.

 Bring the pot to the dinner table and eat out of a boiling pot
 while the food is hot.

 Yoshiharu Doi, Japanese chef and food consultant
 Original text by Doi Yoshiharu
 Translated by Yoshiko Fukuda
 http://oishii-web.hp.infoseek.co.jp

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