Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, steamed crab rice hokkaido bento-style! good for festive occasions. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Steamed Crab Rice Hokkaido Bento-style! Good for Festive Occasions is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Steamed Crab Rice Hokkaido Bento-style! Good for Festive Occasions is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook steamed crab rice hokkaido bento-style! good for festive occasions using 14 ingredients and 5 steps. Here is how you can achieve that.
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The ingredients needed to make Steamed Crab Rice Hokkaido Bento-style! Good for Festive Occasions:
- Make ready 100 grams Crab meat
- Prepare 300 grams Cooked rice
- Take 2 Dried shiitake mushrooms
- Take 1 Egg
- Make ready 1 Salt
- Get 1 ☆for the crab meat ○for the rice Seasonings
- Prepare 1 ○2 teaspoons Sugar
- Get 1 ☆1 tabalespoon Sake
- Make ready 1 ☆1 teaspoon Mirin
- Make ready 1 ☆1 teaspoon Kombu based soy sauce
- Prepare 1 ○1 tablespoon Black vinegar
- Get 1 ○1 tablespoon Grain vinegar
- Get 1 Dashi stock powder
- Prepare 1 Salt
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Steps to make Steamed Crab Rice Hokkaido Bento-style! Good for Festive Occasions:
- Slice the rehydrated shiitake mushrooms and put in a sauce pan with seasonings. Simmer until the shiitake mushrooms absorb the sauce.
- Put the crabmeat and the ☆ seasonings in a sauce pan and fry until the moisture has evaporated.
- Combine the ○ seasonings and microwave slightly. Pour over the cooked rice and stir to make sushi rice.
- Pack the sushi rice in a serving bento box and arrange the shiitake mushrooms on top.
- Make thin omelets to make kinshi-tamago. Put the kinshi-tamago and green peas for garnishing.
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