| kani | iri | fuwatama | don |
| かに | 入り | ふわたま | どん |
 |
Rice with Crab |
Serves 1-2 |
Serves 1-2
| 3 judas ears (wood ear mushrooms / kikurage) | Soak in water until soft | slice | boil 5 min | add | take off heat | stir through | reheat a little if not thick enough | spread over | add when egg starts to float | serve mixture in a bowl on top of rice |
| 2cups water | boil | |||||||||
| 1tsp chinese soup stock | ||||||||||
| 1tsp sugar | ||||||||||
| 1Tbsp light soy sauce (usukuchi) | ||||||||||
| 1/2Tbsp vinegar | ||||||||||
| 1/2 thin leek (negi) green parts can be used as well | cut diagonally | |||||||||
| 30g boiled bamboo shoot | cut in long thin pieces | |||||||||
| 80g boiled crab meat | ||||||||||
| ground pepper | ||||||||||
| starch | mix until smooth | |||||||||
| little water | ||||||||||
| 2 eggs | mix until homogeneous | |||||||||
| little salt | ||||||||||
| 1/2tsp sesame oil | ||||||||||
| 400g rice | boil | |||||||||
Copyright Jorg Entzinger 2005
