King crab grilled with salt and shabu-shabu | Kimagure Cook's recipe transcription

Take the shimeji mushrooms, wash them thoroughly, and soak them in salt water to remove insects.

Cut off the legs from the torso at the joints. Cook the torso for a pot. Put a knife in the loincloth and remove the shell. Remove the gills and remove the crab miso. Cut the torso into vertical and horizontal crosses and slice in half. Save the torso cooked for the pot.

Cut off from the base of the foot with the second joint, and use the nails for barefoot. Make a notch on the outside with a knife on the root side, and cut off the shell so as not to cut the streaks with scissors. Gently remove yourself with your fingers and then pull to remove the shell.

Warm a pot of kelp and water. Just before boiling, take out the kelp and add the hon-shimeji and yuzu peel. After boiling, let the crab go through the kelp soup stock and soak it in ponzu sauce to make shabu-shabu. Heat the rock salt plate over low heat, and when the salt floats, put the crab on it and bake it. After both sides are grilled, squeeze the sudachi and grill with salt.