Fluffy Crab Stick and Egg Rice Bowl
Fluffy Crab Stick and Egg Rice Bowl
Simple Japanese Rice Bowl: The Perfect Combination of Fluffy Crab Stick and Egg (Tenshindon Style)
Introducing the most impressive recipe from our series of delicious dishes using crab sticks! This dish creates a wonderful meal with its moist egg and savory-sweet sauce. It’s a must-try when you have plenty of crab sticks left over.
Ingredients- 2-3 large eggs
- 2-3 imitation crab sticks
- 200ml warm dashi or broth
- 1 Tbsp cornstarch
- 2 Tbsp water
- 1 Tbsp soy sauce
- 1 Tbsp mirin (sweet rice wine)
- 1 Tbsp sugar
- A little cooking oil
- A little chopped scallions (for garnish)
- A sprinkle of toasted sesame seeds (for garnish)
- 1 serving cooked rice
Cooking Instructions
Step 1
Crack 2 large eggs into a bowl. Tear 2-3 imitation crab sticks into bite-sized pieces and add them to the egg mixture. The smaller you tear the crab sticks, the better they will combine with the egg.
Step 2
Gently whisk the eggs and crab sticks together until just combined. Be careful not to overmix, as this can affect the fluffiness of the egg.
Step 3
Prepare 200ml of warm dashi or broth. Using chicken or vegetable broth will add more flavor. Store-bought broth is also fine.
Step 4
In a small pot, combine the dashi, 1 Tbsp soy sauce, 1 Tbsp mirin, and 1 Tbsp sugar. Bring to a boil over medium-high heat to create the sauce base. Stir to ensure the seasonings are well blended.
Step 5
Now, let’s prepare the cornstarch slurry to thicken the sauce. In a small bowl, mix 1 Tbsp cornstarch with 2 Tbsp water. Whisk until smooth and no lumps remain.
Step 6
Ensure the cornstarch and water mixture is completely smooth. If there are any lumps, press them with the back of a spoon to break them down.
Step 7
Gradually pour the cornstarch slurry into the simmering sauce base, stirring constantly, until the sauce thickens slightly. Cook for just a moment after adding the slurry, then remove from heat. You can adjust the amount of cornstarch slurry to achieve your desired consistency.
Step 8
Heat a non-stick pan over medium-low heat and add a moderate amount of cooking oil. It’s important to control the heat; a pan that’s too hot will cook the egg too quickly.
Step 9
Once the pan is warm, reduce the heat to low. Pour the crab stick and egg mixture into the pan. As the edges begin to set, gently stir with chopsticks, like making scrambled eggs, until the egg is about 80-90% cooked and still moist. Turn off the heat and carefully slide the cooked egg onto a serving of warm rice.
Step 10
Generously ladle the thickened sauce over the egg and rice, ensuring it coats both well. (Tip: The amount of sauce made with this recipe is suitable for approximately 2-3 servings.)
Step 11
Garnish with finely chopped scallions and a sprinkle of toasted sesame seeds. (Pro Tip: For an extra kick, finely chopped chili peppers can be added on top, which was noted to enhance the flavor significantly by my boyfriend, for whom I made this dish! I personally didn’t try it, but his constant requests for more indicate it’s truly delicious.)
