MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Doi's Kimchi And Crab Casserole
 Categories: Japanese, Korean, Crab, Pickles, Chilies
      Yield: 4 servings
 
      1 kg Crab
      4    Clams
    300 g  Chinese cabbage leave kimchi
           - (including the juice)
           Bean sprouts
           Spring onion leek
      1    Piece of sea kelp
           Kochujan (spicy miso paste)
 
  Kimuchi Kani Nabe
  
  Cut the Chinese cabbage into bite size pieces. Take the long
  "whiskers" or the roots off of bean sprouts, wash, and remove
  excess water. Cut the spring onion and the leek into 5 cm long
  pieces.
  
  Prepare a large pan or earthenware with water and fill it with
  water. Place it over medium heat after adding the sea kelp. Right
  before the water comes to a boil, remove the kelp and add instead
  with some crab, clam and vegetables. Later, add the kimchi and the
  kochujan to adjust the flavor.
  
  Bring the pot to the dinner table and eat out of a boiling pot
  while the food is hot.
  
  Yoshiharu Doi, Japanese chef and food consultant
  Original text by Doi Yoshiharu
  Translated by Yoshiko Fukuda
  http://oishii-web.hp.infoseek.co.jp
 
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