Recipe of Award-winning Basic Crab Egg Foo Young ■ Kanitama
Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Perfect Basic Crab Egg Foo Young ■ Kanitama. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Basic Crab Egg Foo Young ■ Kanitama, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Basic Crab Egg Foo Young ■ Kanitama delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Basic Crab Egg Foo Young ■ Kanitama is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few components. You can have Basic Crab Egg Foo Young ■ Kanitama using 14 ingredients and 5 steps. Here is how you can achieve it.
I tried out a lot of recipes for Egg Foo Young, but they were too rich for me. So I made a light and simple version.
If you cook the egg too much, it won't get puffy and creamy. Keep in mind that the egg will continue cooking in residual heat, so adjust the cooking time.
You can use imitation crab sticks or canned tuna instead of crab meat. Adding bamboo shoots will make it even more authentic! Recipe by Keyua
Ingredients and spices that need to be Take to make Basic Crab Egg Foo Young ■ Kanitama:
- 3 Eggs
- 1/2 can Crabmeat
- 1/4 Onion (or Japanese leek)
- 1 Dried shiitake mushroom
- 1 1/2 tbsp Green peas
- To flavor the eggs:
- 1/2 tsp Soy sauce
- 1 dash Salt and pepper
- Chinese ankake sauce:
- 100 ml Chinese soup stock
- 1/2 tbsp Soy sauce
- 1 tsp Light brown sugar
- 1 dash of each Salt, pepper, sesame oil
- 1/2 tbsp Katakuriko
Steps to make Basic Crab Egg Foo Young ■ Kanitama
- Slice the onion thinly. Stir fry quickly with the crabmeat, and let cool. Rehydrate the shiitake mushroom and slice thinly. Mix the water, katakuriko and the other ankake sauce ingredients.
- Combine the beaten eggs, crabmeat, onions, shiitake mushrooms and green peas. Add the ingredients for the eggs and mix together.
- In a well heated wok, pour a generous amount of sesame oil. Pour the egg mixture. When the edges starts to cook, scramble the egg and form into a round shape.
- When the egg is about 80% cooked, transfer to a big plate.
- Add all the ankake sauce ingredients to the wok and heat until thickened. Pour the sauce over the egg and it's done!
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