Crab Risotto - Kani Zosui -
photo by mukimichan
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 cups hot cooked rice
- 7 ounces canned crabmeat
- 4 eggs
- 1 scallion
- 4 cups dashi
- 2 tablespoons mirin
- 2 teaspoons salt
- 3 tablespoons light soy sauce
- 1 tablespoon fresh ginger juice
- 1⁄4 sheet nori
directions
- Discard white tendons from crabmeat, and flake meat into pieces.
- Beat eggs.
- Chop scallion.
- Place dashi and seasonings in a pot, bring to a boil.
- Add rice and crabmeat.When it boils for the second time, turn heat down to medium, and cook for 2-3 minutes.
- Add genger juice, and pour in beaten eggs in a circular motion.
- When egg is half done, cover and remove from heat.
- Transfer to soup bowls, and sprinkle with nori.
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RECIPE SUBMITTED BY
mukimichan
Japan
In Japan, we eat crab in the winter.
To the people of the English-speaking world, I want to teach the recipes of Japanese crab cuisine.
Best regards,
Website
https://www.mukimichan.net/