Kani Zosui (Crab Rice Soup)
繁體中文

Ingredients

Bonito Soup Base for Noodles 1 portion Crab meat 1/2 lb (225g) Sake wine 1 tsp Grated ginger 1 tsp Shiitake mushroom (sliced) 6 small Scallion (cut diagonal segments) 3 stalk Kamaboko (cut small slices) 1/2 block Baby spinach leaf 1/4 lb (113g) Cooked white rice 3 cup Egg 2 large

Note: Kamaboko can be replaced with imitation crab meat.


Instructions

1.	Marinate crab meat with 1 tsp. of sake and 1 tsp. of grated ginger for 15 minutes.
2.	Boil the Bonito Soup Base. Add shiitake mushroom and scallion (white part) and cook for 3 minutes.
3.	Rinse the rice under running water and loosen the rice with your hand. Drain the water; add the rice to the soup and cook until the rice is soft but not mushy.
4.	Stir in kamaboko, crab meat and spinach; cook for 1 minute. Add the egg; stir briefly and cook until the egg starts curdling. Turn off the heat. Let the rice soup sit for 3 minutes.
5.	Place the rice soup in a bowl and sprinkle with scallion (green part).
6.	If using a small cast iron pot for one person, ladle the rice soup on step 3 in the pot, top with kamaboko, crab meat, spinach, shiitake mushhrom, one egg yolk and scallion (green part); cook for 3 minutes. Mix the egg with rice while eating.

蟹肉雜炊
ENGLISH

材料

柴魚麵湯頭 1 份 portion 蟹肉 1/2 磅 (225克) 清酒 1 小匙 薑泥 1 小匙 香菇(切片) 6 朵(小) 蔥(切斜段) 3 支 魚板(切小片) 1/2 條 嫩菠菜葉 1/4 磅 (113克) 白飯 3 杯 蛋 2 個(大)

註：魚板可以用假蟹肉取代。

做法

1.	蟹肉用1小匙清酒和1小匙薑泥略拌醃15分鐘。
2.	柴魚麵湯頭煮滾後，加入蔥(白色部份)和香菇煮3分鐘。
3.	白飯在冷水下沖洗並用手撥鬆。濾乾後加入湯裡煮到米粒變軟但尚未糊化。
4.	拌入魚板，蟹肉和菠菜煮1分鐘。最後淋進蛋液，略為攪拌。煮到蛋開始凝固即熄火。靜置3分鐘不要移動。
5.	將雜炊裝碗，撒上蔥(綠色部份)即可。
6.	如果要用小鐵鍋煮個人份，將步驟3煮好的湯飯舀進鐵鍋，上擺魚板，蟹肉，菠菜，香菇片，一個蛋黃和蔥(綠色部份)，用中小火煮3分鐘。食用時將蛋與飯攪拌在一起。

最後更新 (Last Update): 10/31/2020
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