Step 1

1 Cut the Red King crab into bite-size pieces.

Step 2

2 Cut the napa cabbage (Chinese cabbage) into bite-sized pieces.

Step 3

3 Slice the leek diagonally into 5 cm. pieces. Peel the carrot and cut into 0.5 cm. slices.

Step 4

4 Cut the tofu block in half lengthwise, then cut each half across 3 times. Finally, place the knife halfway down the side of the block and slice across to form 16 bite-size pieces.

Step 5

5 Wipe shiitake mushrooms with a wet paper towel. Cut off the stems.

Step 6

6 Arrange the crab, vegetables and tofu attractively in separate rows on one or more large platters.

Step 7

7 Boil the sea tangle soup stock. Add the mirin (or sugar), salt and soy sauce in a big pan. Bring to a boil. Add the crab, vegetables and tofu. Cover and boil on medium heat until done (about 10 minutes).