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Japanese Crab Rice Recipe

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Claypot crab rice by Ryan Thian Crab recipes, Claypot cooking, Crab dishes
Claypot crab rice by Ryan Thian Crab recipes, Claypot cooking, Crab dishes from www.pinterest.com

Description

Japanese Crab Rice Recipe, also known as Kani Meshi, is a delicious dish that is full of flavors and textures. It is a popular recipe in Japan, where crab meat is widely available. This dish is easy to prepare and takes less than an hour to cook.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 2 cups of short-grain rice
  • 2 cups of water
  • 1 tablespoon of sake
  • 1 tablespoon of soy sauce
  • 1 tablespoon of mirin
  • 1/2 teaspoon of salt
  • 1/2 pound of crab meat
  • 1 tablespoon of vegetable oil
  • 1 tablespoon of butter
  • 1/4 cup of green onions, sliced

Equipment

  • Rice cooker
  • Large bowl
  • Large frying pan
  • Wooden spoon

Method

  1. Wash the rice thoroughly and drain it.
  2. In a large bowl, mix the water, sake, soy sauce, mirin, and salt.
  3. Add the rice to the bowl and mix well.
  4. Transfer the rice mixture to a rice cooker and cook according to the manufacturer's instructions.
  5. While the rice is cooking, heat the vegetable oil and butter in a large frying pan over medium heat.
  6. Add the crab meat to the pan and sauté for 2-3 minutes.
  7. When the rice is cooked, add the sautéed crab meat to the rice cooker.
  8. Mix well and let the rice sit for 5-10 minutes.
  9. Serve the rice in bowls and garnish with sliced green onions.

Notes

  • You can use fresh or canned crab meat for this recipe.
  • If you do not have a rice cooker, you can cook the rice in a pot on the stove.
  • Make sure to mix the rice well before cooking to evenly distribute the seasonings.
  • Adjust the seasoning to your taste.

Nutrition Info

Serving size: 1 cup
Calories: 250
Fat: 5g
Carbohydrates: 45g
Protein: 6g

Recipe Tips

  • For a spicier version, add some red pepper flakes or hot sauce to the crab meat.
  • You can also add other ingredients to the rice, such as vegetables or shrimp.
  • Leftover rice can be stored in the refrigerator for up to 3 days.
  • You can also freeze the rice for up to 1 month.

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