Kanimaki Jiru Freshwater Crab Miso Soup
Quick answer
- Total time
- 40 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 5
About this dish
Nothing else goes into the pot as filling.
Read more
Yamataro crabs, with only the top shell removed, are pounded with miso in a mortar, mixed with water and strained three times, and as that liquid heats, the crab protein sets into curds like soft tofu. Ginger juice and sliced scallion are the only things on top.
Ingredients
Instructions
- 1
Put 200g washed Yamataro freshwater crab with the carapace removed into a mortar and pound for 5 minutes, until the large shell pieces are finely broken. Add 100g miso and pound for 3 more minutes to combine evenly.
- 2
Add 400ml water gradually to the mortar and mix for 2 minutes, then strain through a fine colander.
Return the crab solids to the mortar, pound for 3 minutes, mix in the remaining 400ml water, and strain again.
- 3
Pass the strained crab liquid through a clean fine sieve once more to remove small shell fragments.
Finely grate 10g fresh ginger and squeeze out its juice, then thinly slice 1 stalk green onion and reserve both.
- 4
Pour the crab liquid into a pot and begin over high heat.
As soon as small bubbles appear around the edge and boiling starts, lower immediately to low heat and cook gently for 10 minutes. Do not stir vigorously; shake the pot lightly so the soft crab protein curds remain intact.
- 5
Turn off the heat when the crab curds are opaque, cooked through, and floating softly in the broth.
Ladle into bowls without breaking the curds, distribute the ginger juice and green onion evenly, and serve hot.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「郷土料理集」（JA宮崎県女性組織協議会） · Checked: 2026-08-11
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