Hairy crab miso shabu-shabu | Kimagure Cook's recipe transcription

Rinse the dirt off the hair crab with water. Put the shell down in a steamer and steam for 20-30 minutes. Put it in a vat and remove the heat.

Put salt and sake in ice water. Make a vertical cut in the middle of the hair crab and remove the loincloth. Lift your feet up from both sides. Put the miso on your feet into the shell. Take the gills and cut your legs with a knife just above the joints. Remove the upper shell from the middle joint and place in ice salt water. When you get out of the water, put it on a plate and cool it.

Take the miso out of the shell, strain it with a colander, and remove the water. Return the miso to the shell and steam it.

Remove the steamed crab loincloth and remove the shell. Take the gills and take the beak from the shell. Put the miso on the foot side into the shell, cut the foot from the top of the joint, and cut the body part in half. Place the torso and shell on a plate, remove the legs from the shell, and place on a plate to complete the steamed crab.

Add kelp soup stock to steamed crab miso and stir. Add salt and soy sauce, and let the shell go through while boiling.