Fluffy and Creamy Imitation Crab and Egg Rice Bowl
Fluffy and Creamy Imitation Crab and Egg Rice Bowl

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, fluffy and creamy imitation crab and egg rice bowl. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Great recipe for Fluffy and Creamy Imitation Crab and Egg Rice Bowl. I made a delicious crab and egg donburi rice bowl with ingredients I had on hand. If you don't like the texture of soft and creamy egg, just cook it for a little longer. DELICIOUS Trio Sushi Bake (Kani, Volcano Prawns & Spicy Tuna)!

Fluffy and Creamy Imitation Crab and Egg Rice Bowl is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Fluffy and Creamy Imitation Crab and Egg Rice Bowl is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook fluffy and creamy imitation crab and egg rice bowl using 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Fluffy and Creamy Imitation Crab and Egg Rice Bowl:
  1. Make ready 1/4 to 1/2 Onion
  2. Get 2 stick Imitation crab sticks
  3. Make ready 2 Eggs (large)
  4. Prepare 2 tsp Sugar
  5. Take 60 ml ☆Kombu based mentsuyu (3x concentrate)
  6. Take 40 ml ☆Water
  7. Prepare 1 Aonori
  8. Make ready 200 grams Plain cooked rice

This creamy Chinese style of imitation crab soup is so simple to make and putting it together is a breeze. Once you have all the ingredients prepared, all you need is add everything into a boiling water and chicken broth, except for corn-starch mix and beaten egg. After everything is cooked, add the corn-starch mix. Drain and slice canned crab, or defrost and slice frozen crab, or slice imitation crab.

Instructions to make Fluffy and Creamy Imitation Crab and Egg Rice Bowl:
  1. Cut the onion in half lengthwise, and slice thinly.
  2. Put the ☆ ingredients and the onion in a pan over medium heat and cover with a lid.
  3. Put the eggs and sugar in a bowl, and whisk lightly to break up the whites.
  4. When the egg whites are broken up and the sugar has dissolved, add the crab sticks and mix well.
  5. When the pan has come to a boil, swirl in the egg mixture like seen in the photo.
  6. Cover with a lid and simmer over low heat for 3 minutes.
  7. Turn off the heat and let steam for 2 minutes.
  8. The egg is so soft and creamy.
  9. Scoop into into serving bowls and garnish with aonori to taste and you're done!

After everything is cooked, add the corn-starch mix. Drain and slice canned crab, or defrost and slice frozen crab, or slice imitation crab. Cook rice according to package directions. Top with most of the furikake. Mix the mushrooms, imitation crab, sour cream, mayo, tobiko/masago, green onions, hot sauce, sesame oil and soy sauce together.

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