Echizen Crab Pot
A Japanese nabe hotpot of crab and tofu with enoki, napa cabbage and carrots in a clear dashi broth, served over noodles. Light, warming, and high in protein.
- 320
- kcal
- 28g
- protein
- 30g
- carbs
- 6g
- fat
- 4g
- fiber
- 25 min
- time
Method
Make the broth
Bring the water (about 5 cups) to a simmer in a large pot with the soy sauce, mirin, sake, and dashi (or 1 packet dashi no-moto).
Add the veg
Add the carrots, sliced and napa cabbage (chinese leaf) and simmer until starting to soften, then add the enoki mushrooms (1 pack).
5:00Add the protein
Add the tofu, cubed and crab (or other seafood/crustaceans) and simmer gently until everything is cooked through and hot.
5:00Serve
Cook the nests noodles, to serve separately, divide between bowls, and ladle the hotpot and broth over the top.
Notes
Around 320 kcal and 28g protein per serving (based on 6 servings). Naturally lactose-free. A nabe (Japanese hotpot) — traditionally simmered at the table; everything goes in one pot. Original didn't specify tofu, crab, or noodle amounts — sensible quantities used; adjust to taste and what you've got. Use firm tofu so it holds its shape; add it gently so it doesn't break up. Don't overcook the crab/seafood — it only needs heating through if pre-cooked. Batch-friendly; the broth and veg reheat well (best to cook noodles fresh each time rather than store them in the broth).