Crab balls and bean paste bowl
The key is not to cook the eggs completely, but remove them from the heat when they are half-boiled. As long as there is no crab broth, it's fine to have regular broth.
How to make it
1
Serve the rice in a bowl. Split the eggs into a bowl to loosen them, then add the crab simmers and mix.
2
Put [A] in a small frying pan, heat it, and bring to a boil. Turn off the heat, add water-soluble potato starch, mix well, then heat again to thicken.
3
Sprinkle salad oil in another frying pan, heat it over the heat and pour the egg mixture from [1]. Once it's half-boiled, remove from heat and place on top of rice.
4
Pour it with the bean paste from [3] and topped with chopped clam clams and it's done.
Ingredients for 2 people
-
- cooked rice
- About 100g
-
- egg
- 1 piece
-
- Use crab
- 50g
-
[A]
- It's crab
- 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
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