Tender Crab Stick and Mushroom Rice Bowl
Tender Crab Stick and Mushroom Rice Bowl
Simple and Delicious Crab Stick Mushroom Rice Bowl Recipe Using Leftover Rice
Transform your leftover cold rice and stray ingredients into a moist and flavorful one-bowl meal! Perfectly browned crab sticks paired with a soft, mushroom-infused egg mixture create a delightful dish. This recipe is a fantastic way to whip up a satisfying meal that feels special, even on an ordinary day.
Main Ingredients- 1 pack Enoki mushrooms (small)
- 4 imitation crab sticks (or Kani Kama)
- 2 large eggs
- 2 bowls cooked rice
- 1 tablespoon cooking oil
- Scallions or green onions, chopped (for garnish)
Rice Bowl Sauce Seasoning (Tablespoon Measurement)- 2 tablespoons cooking sake (mirin)
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 0.5 tablespoon minced garlic
- 0.5 tablespoon sesame oil
- 130ml water
- 2 pinches salt
- Pinch of black pepper
- 2 tablespoons cooking sake (mirin)
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 0.5 tablespoon minced garlic
- 0.5 tablespoon sesame oil
- 130ml water
- 2 pinches salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, trim the root end of the enoki mushrooms and cut them into 2-3 cm lengths. For the imitation crab sticks, gently shred them lengthwise into finger-sized pieces for a pleasant texture.
Step 2
In a large bowl, crack in the 2 eggs. Add 130ml water, 2 tablespoons cooking sake, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 0.5 tablespoon minced garlic, 0.5 tablespoon sesame oil, 2 pinches of salt, and a pinch of black pepper. Whisk everything together until smooth, trying not to create too much foam. Add the prepared enoki mushrooms and gently mix.
Step 3
Finely chop the scallions or green onions you’ll use for garnish and set them aside. Adjust the amount to your preference.
Step 4
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the shredded imitation crab sticks and stir-fry until they become lightly golden brown. This step enhances their flavor. Be careful not to burn them.
Step 5
Once the crab sticks are nicely browned, push them to one side of the pan. Pour the prepared egg and mushroom mixture into the empty space. Tilt the pan gently to spread the egg mixture evenly.
Step 6
Do not stir the egg mixture immediately after pouring. Wait until the edges begin to set, resembling a jelly. When the edges are cooked and the center starts to gently bubble, quickly mix the egg with the sautéed crab sticks using a spatula or chopsticks. Stir thoroughly but swiftly. It’s best to turn off the heat when the eggs are about 80% cooked to prevent them from becoming dry and rubbery.
Step 7
While the heat is off, taste the sauce. If it needs more seasoning, add a tiny bit more salt or soy sauce to achieve your desired flavor. The residual heat will continue to cook the eggs slightly. If they look about 80% cooked when you lift them with chopsticks, they are perfect.
Step 8
Place a bowl of warm rice into a serving bowl. Generously spoon the moist crab stick and mushroom mixture over the rice. Finally, garnish with the chopped scallions or green onions. For an even more tender texture, you can make the sauce first, let it cool slightly, and then add it to the rice before serving.
Step 9
This crab stick and mushroom rice bowl is mild and enjoyable for children. We hope you and your family savor this delicious meal and have a wonderful, healthy day!
