Top Recipee: Crab Rice

Ingredients (Serves 2)
130 g canned crab
3 shiitake mushrooms
1 bunch mitsuba trefoil
15 g chopped ginger
540 ml short-grain rice, uncooked

Rice cooking liquid:
500 ml dashi
50 ml juice from canned crab
2 tbsp mirin
2 tbsp soy sauce
a pinch of salt

Directions:

  1. Flake the canned crab, and drain and reserve the juice.
  2. Thinly slice the shiitake mushrooms.
  3. Finely chop the ginger and cut the mitsuba trefoil stems into pieces 3 cm long (the leaves can be used for the chawanmushi savory egg custard).
  4. In a bowl, mix together the dashi, juice from the canned crab, mirin, soy sauce, and salt.
  5. Rinse and strain the rice, then place it in a donabe clay pot with the dashi mixture. Add the ginger and shiitake mushroom, then cover and heat over medium heat for 10 min. When it comes to a boil, reduce heat to low and cook for 15 min.
  6. Remove the lid, fluff the cooked rice, then add the canned crab and let steam for 10 min. Sprinkle with the mitsuba trefoil stems and serve.


Tips:
Steamig the crab with the rice for 10 min will help the rice to absorb the crab flavor.
More: Cabbage Rolls
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