"Kanimeshi"

Editor: Mariko

Crab is one of the best seafood from autumn to winter.
Today's dish, the rice combined with crab is tasty and nice to look at.

Frozen and canned crab is available all year round.

Japanese

Ingredients (for 4 serving)

140g boiled crab (or 1 canned crab)

3 cups of rice, 2 eggs, salt as needed, 2 teaspoons sake, salad oil as needed

[ A ]
600cc dashi-jiru, 1 tbsp sake, 1 tbsp mirin,
1/3 teaspoon salt, 1 teaspoon soy sauce

1 cup = 200cc / 1tbsp = 15cc / 1 teaspoon = 5cc

RECIPE

PREPARATION

1. Take off the shell and gristle.

In case of canned crab, flake the crab and remove
the gristle. Keep the broth of canned crab.

COOK

1. Wash rice and leave it in a sieve for 30 minutes.
(To drain, use a sieve or basket instead of a bowl.)

2. Put the rice and A (and broth) in a rice cooker,
and switch on.

EGG

1. Blend egg, sake and salt not so as to make bubble. B
2. Spread salad oil on a skillet and heat it.
3. Firstly, pour a half of B in the skillet, spread the liquid quickly to make a thin sheet.
4. Take the sheet from the skillet, cool it down and cut the sheet into fine strips C

5. Make another sheet by using the remaining B and cut thinly as well.

MIX

1. After rice cook, add crab to the rice, mix them
and cover to steam it for 10 minutes.
2. Serve the rice on a dish and sprinkle C.

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