Crab balls and bean paste bowl
The key is to not cook the eggs all the way through, but to remove them from the heat when they are half-cooked. If you don't have crab stock, regular stock will do
How to make it
1
Place the rice in a bowl. Crack the egg into a bowl and beat it, then add the flaked crab meat and mix
2
Put [A] into a small frying pan and bring to a boil. Turn off the heat and add the water-dissolved potato starch. Mix well and return to the heat to thicken
3
Add salad oil to another frying pan, heat it, and pour in the egg mixture from step 1. Once the egg mixture is half-cooked, remove from the heat and place on top of the rice
4
Pour the sauce from [3] over the dish and top with chopped chives
Ingredients for 2 people
-
- cooked rice
- About 100g
-
- egg
- 1 piece
-
- Uses flake crab meat
- 50g
-
[A]
- Crab stock
- 50cc
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1/2 tbsp
-
- vinegar
- 3 tablespoons
-
- Water-soluble potato starch
- 1/2 tbsp
-
- Salad oil
- 1/2 tsp
-
- For assatsuki
- A little
[PR]
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