[HOW to MAKE] Crab Shell Sake is a winter delicacy in Japan.

Ep 020. Crab Shell Sake is a winter delicacy of the Japanese winter season. 冬の味覚、こたつでのんびり！
This time, I will make crab shell sake using Oyagani crab, one of the pleasures of eating crab.
[HOW to COOK]
Please refer to the crab cooking instructions in the following my youtube site.
• [HOW to COOK] OYA-GANI...
The orange part is called Uchiko, mainly the crab's liver and other internal organs. It is like Foie gras of duck or goose. These are a delicacy and delicious to eat.
The mouth part of the crab can be easily removed by pressing inward. This surrounding Uchiko is also tasty.
After eating Uchiko, the shell is usually discarded, but you can use this shell to make a different kind of sake.
Sake is put into the crab shell.
Bake this shell. It will boil in about 1 minute.
It is ready to serve when the crab shell is charred and the sake boils.
The combination of the savory aroma of the charred shell and the sake with the flavor of the crab.
This is one of the delicacies of winter. You should try it.
Thank you for watching.
Japanese Home Cooking Channel by Take-san
/ @louise_cooking
Sister channel
Living with Border Collie Louise
/ @louisecoach
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#easyrecipe
#simplerecipe
#crab
#親がに
#せこがに
#香箱蟹
#sake
#酒
#甲羅酒

[@user-zs9ux1ru8u]

It looks delectable!

[@louise_cooking]

Thanks for your comment. YES, it is delicious! Please try to make it.

[@louise_cooking]

The aroma of crab continues even after a second serving.　Nice smells...