Flaky Crab and Cabbage Rice Bowl
Easy Crab and Cabbage Rice Bowl Recipe (Great for Baby Food!)
Introducing a delightful rice bowl recipe featuring the tender flakiness of crab and the crisp texture of cabbage. It’s so mild and nutritious, it’s perfect for your baby’s first foods, and adults will love it too! A simple yet wholesome meal that’s sure to satisfy.
Main Ingredients
- Imitation crab sticks (kani kama) 4 sticks
- Cabbage leaves 2 leaves
- Enoki mushrooms 1/2 pack (approx. 50g)
- Cooked rice 2 bowls
Broth Ingredients
- Dried anchovies (for broth) 6 fish
- Kelp (3cm x 4cm) 2 pieces
- Water 1 cup (approx. 200ml)
- Dried anchovies (for broth) 6 fish
- Kelp (3cm x 4cm) 2 pieces
- Water 1 cup (approx. 200ml)
Cooking Instructions
Step 1
First, let’s prepare the foundation for our delicious rice bowl: the anchovy and kelp broth. In a pot, combine 1 cup of water, 6 dried anchovies, and 2 pieces of kelp. Bring to a simmer over medium heat. Once the water boils, remove the kelp after 2-3 minutes, and let the anchovies steep for another 5 minutes before straining to get a clear, flavorful broth.
Step 2
Now, let’s prepare the stir-fried vegetables. Heat 1 Tbsp of cooking oil in a pan over medium heat. Add the cabbage leaves, cut into bite-sized squares, and stir-fry until they become translucent. The cabbage will soften and release its natural sweetness.
Step 3
When the cabbage is about halfway cooked, add the enoki mushrooms. Trim the roots, separate the mushrooms, and add them to the pan. Stir-fry them along with the cabbage. Enoki mushrooms cook quickly and will add a lovely texture and flavor.
Step 4
Next, shred the imitation crab sticks (4 sticks) into small, bite-sized pieces (about 1-2 cm long) and add them to the pan. Stir-fry them briefly with the cabbage and enoki mushrooms. The delicate crab flavor will meld beautifully with the other ingredients.
Step 5
Pour the pre-made anchovy and kelp broth (1/2 cup, approx. 100ml) into the pan. Stir everything together and bring to a gentle simmer. The broth will infuse the ingredients with a wonderful umami taste.
Step 6
While the ingredients are simmering, prepare the starch slurry to thicken the sauce. In a small bowl, combine 1 tsp of starch (cornstarch or potato starch) with 1 Tbsp of water. Whisk until smooth and free of lumps. It’s a good idea to check if the mixture in the pan is simmering before you make the slurry.
Step 7
Once the mixture in the pan is lightly bubbling, gradually pour the starch slurry into the pan, starting from the edges, while stirring gently with a spatula. You’ll see the sauce slowly thicken as the starch cooks. Reduce the heat to low or turn it off once you reach your desired consistency.
Step 8
Finally, add 1 Tbsp of soy sauce and stir well to season the dish. Taste and adjust with a little more soy sauce if needed. If preparing this for a baby, it’s crucial to keep the seasoning very mild.
Step 9
Serve the warm cooked rice (2 bowls) in individual bowls. Spoon a generous amount of the delicious crab and cabbage mixture over the rice to complete your Crab and Cabbage Rice Bowl! For baby food, mix the rice and sauce thoroughly and let it cool before serving.
