Broth (Dashi), Chinese Food, Fish, Hot Pot (Nabe), Osouzai, Recipe, Seafood, Side Dishes, Soup/Juice, Thai Food
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Osouzai@Crab and Rice Noodles in Hot Pot / 春雨とわたり蟹の土鍋

My encounter with this hot pot dish was at Bangkok, 2 years ago; when we visited Bangkok and Samui Island for a short summer vacation. It was served at a concierge recommended Thai restaurant called  ‘Tongue Thai Restaurant in Bangkok’ .

Located closely behind the Oriental Hotel Bangkok, Tongue Thai is a quiet kitchen type of restaurant yet the atmosphere is clean, cozy, authentic and comforting.

The original dish used a soft shell crab so it may be a seasonal menu but the crab taste of the riced noodles was unforgettable – to replicate the dish using a medium seasonal crab (‘watarigani’) which is often used for broths and soups.

It turned out not exactly it! but close enough without traveling to Bangkok for this dish. The treasure of home cooking!

2年前の夏休みタイに遊びに行ったときに出会った忘れがたい品。

『春雨とソフトシェル蟹の土鍋』。

バンコクのオリエンタルホテルのコンシェルジュが推奨したタイ料理屋さん( ‘Tongue Thai Restaurant in Bangkok’ )で、ホテルの丁度裏あたり。あまり広くなく、家族経営のお店で心地が良い空間のお店でした。Today’s specialの品。 蟹の存在よりも海鮮春雨の味がとても印象的でした。

何とか再現できないかと、、

ソフトシェルクラブは手に入りにくいので渡り蟹でどうかなぁ〜? 渡り蟹はちょっと頼りないので、有頭海老で出汁をとりやってみました。あのタイ風味はちょっと出し切れませんでしたが辻クッキングの広東レシピを参考にしたので中華風。そうなるはずだ。

あの味を求めバンコクにまた行きたくなります。いつか。


Tongue Thai Address : 18-20 Charoen Krung 38, Bangrak, Bangkok 10500 (Behind the Oriental Hotel Bangkok) Tel. 0 2630 9918 Fax. 0 2630 9919


Osouzai@ Crab and Rice Noodles in Hot Pot / 『春雨とわたり蟹の土鍋』

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For 2 people cooking –

  • 1 medium crab or ideal if you can get soft shell crab
  • 80g Vermicelli (Rice Noodles)
  • 20g (1/4) Red Pepper
  • 20g (1/4) Green Pepper
  • 1 Scallion Green Leaves Sliced
  • 1 Dried Chili
  • 5g Chopped Ginger
  • 5g Chopped Garlic
  • XO Sauce (Chinese)
  • 2 Teaspoons Shaoxing Rice Wine

Seasonings for stewing-

  • 2 Tablespoons Shaoxing Rice Wine
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Nanpra (Thai Fish Sauce)
  • 500ml Chicken Soup or Shrimp Soup
  • 1 Tablespoons Oyster Oil
  • 1 Teaspoons Sugar
  • Cilantro Leaves (for garnishing)
  • Seasame Oil (for flavoring)
  1. Preparing the Crab – Using a medium to small crab, remove the shell and disconnect the head, making sure to remove the gill. Cut the crab totally into half (vertically). Cut the half portion to about 1/3 of the size, each piece with legs. Unless the legs are quite large or too long, I would leave the legs with the body meat; slitting the husk of legs which may seem difficult to bite open on a dinner table.
  2. Marinate the crab with corn starch.
  3. Using a Chinese wok or frying pan, stir fry the crab in high heat until golden brown.
  4. Cut the rice noodles into 7-8mm length and soak it in warm water before use.
  5. With cooking oil, stir fry the green and red peppers in high heat; setting it aside.
  6. With cooking oil, pan fry the garlic, ginger, XO sauce, dry chili and Shaoxing rice wine without letting it burn and extracting the herb’s aroma. Add the soy sauce, fish sauce and the soup; simmer for 2-3 minutes with the crab and rice noodles.
  7. Line a small amount of oil at the bottom of the hot pot (so it will not stick) and stew until the soup is no longer visible but not too dry.
  8. Add the Shaoxing rice wine, garnished with thin sliced green onions and scatter cilantro leaves.

Crab and Rice Noodles in hot pot / 『春雨とわたり蟹の土鍋』

<材料> 2人前

  • 活蟹・・・・・・・・1杯/500g
  • 春雨・・・・・・・・80g (春雨の量を増やす場合は水分を増やす)
  • 赤ピーマン・・・・・・20g
  • 緑ピーマン・・・・・・20g
  • 青ネギ・・・・・・・・2本
  • 鷹の爪・・・・・・・・1本
  • 生姜みじん切り・・・・5g
  • ニンニクみじん切り・・5g
  • XO醤・・・・・・・・・・25g
  • 紹興酒・・・・・・・・・小匙2

<煮込み調味料>

  • 紹興酒・・・・・・・・大匙2
  • 醤油・・・・・・・・大匙2
  • ナンプラー・・・・・大匙2
  • ガラスープ/海老スープ・・・・・・500ml
  • かき油・・・・・・・大匙1
  • 砂糖・・・・・・・・小匙1
  • 香菜・・・・・・・・適宜
  • ごま油・・・・・・・少量
  1. 蟹は甲羅を外してガニを取り去ります足、頭を切り離し、頭を放射状に1口大に切ります。足は皮をそいで切り、足先は切り離します。
  2. 蟹の切り口に片栗粉を付け高温の油で表面がきつね色になるまでフライパンで焼きます。
  3. 春雨を湯がいて戻しておき、7-8cmに切っておく。
  4. 中華鍋に油を入れ、赤、緑ピーマンをさっと炒めて取り出します。
  5. 次に赤とうがらし、青ネギ、ニンニク、生姜とXO醤を炒め、香りがでたら紹興酒、醤油、ナンプラー、スープを加え、蟹を加えて2〜3分煮込む。最後に春雨をいれます。
  6. カニに火が通って味を含めば一旦取り出し、油少量を入れた土鍋に移して煮込む。
  7. 液体が少なくなれば、ごま油を加える。青ねぎをのせ、蓋をして周りから紹興酒をかけて香りをだす。

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