Kanitama-don (カニ玉丼)

Name: Kanitama-don
Total time: 47 min
Yield: 4
Cuisine: Japan
Ingredients: 6 pcs eggs; 3 pcs dried shiitake mushrooms; 0.5 pcs leek; 110 g canned crab; to taste green peas; to taste salt; to taste ground pepper; 4 tsp vegetable oil; 600 g rice; 300 ml water (sauce); 3 tbsp soy sauce; 3 tbsp sugar; 3 tbsp rice vinegar; 2.5 tbsp cornstarch

Japan

Japanese dish in Chinese style — a delicate omelette with crab meat, served on a bed of boiled rice and topped with a sweet‑sour sauce. Perfect for lunch or a light dinner.

Ingredients

6 pcs eggs
3 pcs dried shiitake mushrooms
0.5 pcs leek
110 g canned crab
to taste green peas
to taste salt
to taste ground pepper
4 tsp vegetable oil
600 g rice
300 ml water (sauce)
3 tbsp soy sauce
3 tbsp sugar
3 tbsp rice vinegar
2.5 tbsp cornstarch

Steps

Soak the dried shiitake mushrooms in water, then slice them into thin strips. Cut the leek into pieces about 4 cm long and shred into matchsticks.
Heat 2 tsp of vegetable oil in a pan. Sauté the leek, then add the mushrooms, season with salt and pepper. Set the cooked mixture aside.
In a bowl, beat the eggs, season with salt and pepper. Divide the egg mixture into 4 equal parts. To each part add the sautéed leek with mushrooms, crab meat and crab juice, and mix thoroughly.
Over medium heat, heat another 2 tsp of vegetable oil in the pan. Pour one portion of the egg mixture, cover the pan with a plate and cook until half‑cooked, then carefully flip and fry the other side. Repeat with the remaining portions.
For the sauce, combine 300 ml of water, soy sauce, sugar, rice vinegar and ground pepper in a saucepan. Bring to a boil. In a separate cup, dissolve the cornstarch in 5 tbsp of water, then pour the mixture into the boiling sauce, stirring constantly until the sauce thickens.
Place hot boiled rice on plates, top with the cooked omelette, drizzle with the sweet‑sour sauce, and garnish with boiled green peas.