A sweet, umami broth for serving crab hot pot, Sapporo-style.
Made with white soy sauce enriched with crab, bonito, rockfish and hidaka kombu kelp dashi from Hokkaido, now you can recreate Sengyotei restaurant's salty-sweet crab hot pot soup base at home. Providing a 3-4 person serving of the Sapporo's punchy, amber broth, the addition of hon mirin and sugar draws out the umami of your ingredients. Seasoned with shiitake mushrooms and other hearty seasonings to give your hot pot a more wholesome, nourishing taste, any leftover broth and ingredients can come in handy for making seasoned zakkoku crab rice dishes.