Togan Kani Ankake
(Braised Wax Gourd w/Crabmeat Sauce)
繁體中文

Ingredients

Wax gourd (cut 4cm/1.5" cubes) 1-1/3 lb (600g) Dashi (bonito stock) 4 cup Salt 1/2 tsp Soy sauce 1 tsp Mirin 1 Tbs Shiitake mushroom (sliced) 3 medium Carrot (minced) 2 Tbs Ginger (grated) 1 tsp Cooked crabmeat (tear apart) 1/2 lb (225g) Corn starch + water 2+2 Tbs Scallion (minced) 2 Tbs

做法

1.	Place the dashi, salt, soy sauce and mirin in a pot; bring the mixture to a boil.
2.	Add the wax gourd cubes and cook over medium heat until they are soft and translucent, approx. 20 minutes.
3.	Use a strainer to transfer the wax gourd to a bowl. Add shiitake mushroom, carrot and ginger to the soup; cook for 5 minutes.
4.	Mix 2 tbs. of corn starch with 2 tbs. of water in a small bowl; add the mixture to the soup. Stir until the soup is thick.
5.	Stir in the crabmeat and cook for another 2 minutes. Turn off the heat; mix in scallion and pour the soup over the wax gourd. This dish can be served hot or cold.

冬瓜蟹肉
ENGLISH

材料

冬瓜(切成 4cm/1.5" 方塊) 1-1/3 磅 (600克) 柴魚高湯 4 杯 鹽 1/2 小匙 醬油 1 小匙 味霖 1 大匙 香菇(切片) 3 朵(中) 胡蘿蔔(切細丁) 2 大匙 薑泥 1 小匙 熟蟹肉(剝碎) 1/2 磅 (225克) 芡粉+水 2+2 大匙 蔥花 2 大匙

做法

1.	將柴魚高湯，鹽，醬油和味霖在鍋裡煮滾。
2.	放進冬瓜塊用中小火煮到冬瓜熟爛成透明狀，約20分鐘。
3.	盛出冬瓜裝到碗裡。原鍋加入香菇，胡蘿蔔和薑末煮5分鐘。
4.	2大匙芡粉和2大匙水在小碗裡調勻後倒進湯裡，攪動繼續煮到湯變濃稠。
5.	拌入蟹肉繼續煮2分鐘。熄火，拌入蔥花再將湯淋在冬瓜上。此菜可熱食或冷食。

最後更新 (Last Update): 11/11/2020
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.