Cassoulet of Crab, Kimchi, and Harusame

Name: Cassoulet of Crab, Kimchi, and Harusame
Yield: serves 4
Ingredients: 1 1/2 tablespoons sesame oil; 4 blue crabs, cleaned and quartered (frozen or live); 2 cloves garlic, thinly sliced; 5 cups Dashi (page 40); 2 tablespoons sake; 2 tablespoons Japanese soy sauce; 1 cup roughly chopped kimchi; 1/4 cup red or brown miso; 1 teaspoon kosher salt; 8 ounces dried harusame (mung bean thread noodles); 2 ounces (1 cup) shungiku (chrysanthemum leaves), ends trimmed; 2 scallions, both white and green parts, thinly sliced on an angle

December 9, 2011

This dish was inspired by Korean cooking, which is extremely popular in Japan. With a hearty and spicy broth, it’s perfect for wintertime, when crabs are at their peak flavor. I like to serve this dish in individual Asian hot pot dishes, but you can also combine this recipe into one big pot and ladle into bowls. If you’re using live crabs, be sure to remove the head, gills, and tough outer shells before cooking.

Recipe notes

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