Wintermelon with crabmeat

serves 4

• 1-1/3 lb. (600 g) wintermelon (wax gourd; togan)
• 3 dried Chinese black mushrooms(shiitake)
• 5 c. dashi
• 1 can crabmeat

• 1/2 t. salt
• 1/2 T. soy sauce
• 1/8 t. MSG(ajinomoto; optional)

• 3 T. cornstarch
• 2-1/2 T. water

• 1-1/3 T. minced ginger root

Directions

Remove the seeds from the wintermelon, cut into 1-1/2"(4 cm) cubes, and peel (illus. 1). Blanch in boiling water about 1 minute, remove, and set aside. Soak the dried mushrooms until soft and cut diagonally into slices.

Pour the dashi into a pot and bring to a boil. Next add the wintermelon cubes and bring to a second boil over high heat. Turn the heat to low and simmer about 20 minutes, until the wintermelon is cooked through, i.e. soft and translucent. Transfer the wintermelon to a serving bowl.

Add the crabmeat and mushroom to the remaining liquid and bring to a boil. Mix in 1/2 t. salt,1/2 T. soy sauce,1/8 t. MSG(ajinomoto; optional) and then 3 T. cornstarch,+2-1/2 T. water to thicken. Pour over the wintermelon, top with the minced ginger root, and serve.

Fresh crab may be used instead of canned in this recipe. Steam the crabs until done, and remove the meat (illus. 2,3).
Scallops, shrimp, or clams may also be substituted