Crab Hot Pot

Thaw the frozen snow crab under running water and pat dry thoroughly with paper towels.

Make the crab vinegar for the sashimi. In a saucepan, combine vinegar, mirin, light soy sauce, sugar, and shirodashi; reduce slightly and let cool.

Cut the napa cabbage into bite-sized pieces. Trim the shiitake stems, score the caps decoratively, and tear the stems by hand. Cut the tofu into bite-sized cubes. Slice the leek into thin rounds.

Add the soaked kombu and water to a donabe along with the crab shoulder meat and shiitake stems, then heat. Just before boiling, remove the kombu.

Season the broth with light soy sauce, mirin, sake, and salt.

Add all the non-crab ingredients (napa cabbage, shiitake, tofu, etc.) to the pot and simmer briefly.

At the table, keep the pot warm and add the thawed crab leg and claw meat. Simmer 1 to 1.5 minutes and enjoy with the crab vinegar.

Once the crab and vegetables are eaten, add rice to the remaining broth. When warmed through, add beaten egg and sliced leek, cover, and let steam to make crab zosui.