Step 1

Add water, dashi pack, konbu and crab in a clay pot and boil under medium-high heat for about 15-20 min, covered. Take out crab & dashi pack. Broth is ready.

Step 2

Place crab, napa cabbage, leek, salmon, tofu, mushrooms & shirataki in the pot and cook for about 15 min or until napa cabbage gets tender, covered under medium high heat. (No need to fit all ingredients in at once since you can make multiple batches. I usually use about 1/2-1/3 of each ingredient per batch.)

Step 3

Serve in individual bowls and enjoy with ponzu, hot pepper. Cooked rice will be perfect to eat with hot pot.

Step 4

Repeat #1-2 until you get full or use all the ingredients but remember to save about 1 cup of seafood for the porridge. Make sure to scoop everything out before moving onto the next batch.

Step 5

Boil the leftover broth from the hot pot.

Step 6

Add rice, egg, seafood & green onions and cook for about 5 minutes, covered under low-medium heat. If the liquid evaporates and the ingredients start to stick to the pot, add 1/2 cup of water. Add more as necessary.

Step 7

Serve in individual bowls and enjoy. Optionally, eat with ponzu & hot pepper.