Tsugani-jiru Mitten Crab Soup

Transport 500g mitten crabs immediately in a sealed container over ice at 4°C or colder and cook the same day.

Set aside a raw-crab board, knife, tongs, and lidded heavy-duty grinder separate from vegetable tools, and wear gloves.

Hold crabs with tongs under cold water and remove the top shell and abdominal flap.

Add 200ml from the measured 1L water, close the grinder, and pulse repeatedly until shell and flesh are fine. Keep the lid away from your face and wipe splashes immediately.

Place ground crab in a fine sieve and gradually work the remaining 800ml water through it into a sanitized pot.

Press for liquid without forcing shell fragments through. Seal and discard shells, wash raw-crab tools and sink with detergent, sanitize with a food-contact sanitizer, and wash hands again.

Immediately place strained crab liquid over high heat and stir to the bottom until fully boiling.

Adjust to medium-high to prevent overflow and maintain a continuous boil for 5 minutes. Do not taste or use it with other foods before this heating step.

Cut 1 eggplant into 5mm half-moons and 0.5 peeled ryukyu stalk into 5mm slices.

Add to boiling crab liquid and simmer 10 minutes, allowing crab proteins to gather like soft egg curds.

Add 22.5ml soy sauce, 5g salt, and 30ml sake and boil 3 minutes more, confirming the entire soup remains above 90°C.

On a clean board, shred 3 shiso leaves and scatter over filled bowls.

Within 2 hours of cooking, divide leftovers into containers no deeper than 5cm, refrigerate at 4°C or colder, and consume by the next day. Reheat the entire portion to a full boil and do not store it again after reheating.