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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